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Cherry Baby Cakes

A recipe large enough for a crowd, these sweet, cherry-filled cakes look pretty on a dessert table at a potluck.

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  • Yields: about 30 small cakes
  • Prep: 40 mins
  • Bake: 12 mins 350°F

Cherry Baby Cakes

Ingredients

Directions

  1. Preheat oven to 350 degree F. Line thirty 1-3/4-inch muffin cups with miniature paper bake cups;* set aside.
  2. In a large mixing bowl combine flour, sugar, baking powder, and salt. Add milk, butter, egg, and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.
  3. Bake cupcakes about 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.
  4. Pat cherries dry with clean paper toweling. Frost each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of baby cakes. Makes about 30 small cakes.

From the Test Kitchen

*Test Kitchen Tip:

If you dont have 1-3/4-inch muffin cups, line sixteen 2-1/2-inch muffin cups with paper bake cups. Prepare batter as directed. Spoon 1 tablespoon batter into each prepared muffin cup. Add 1 teaspoon of marmalade and another tablespoon of batter. (You will only use about 1/3 cup marmalade.) Bake about 15 minutes or until toothpick inserted in centers comes out clean. Frost with Powdered Sugar Icing. Add a cherry as directed above. (You will only need 16 cherries.)

Powdered Sugar Icing

Ingredients

Directions

  1. In a medium bowl stir together powdered sugar, 2 tablespoons milk, and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to reach drizzling consistency.

Nutrition Facts (Cherry Baby Cakes)

    Per serving:
  • 63 kcal cal.,
  • 1 g fat
  • (1 g sat. fat,
  • 6 mg chol.,
  • 36 mg sodium,
  • 13 g carb.,
  • 7 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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