SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cherry Baby Cakes

Yield: about 30 small cakes
Prep 40 mins Bake 350°F 12 mins
Cherry Baby Cakes
  • 1 1/3  cups  all-purpose flour
  • 2/3  cup  sugar
  • 2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 2/3  cup  milk
  • 1/4  cup  butter, softened
  • 1  egg
  • 1  teaspoon  vanilla
  • 2/3  cup  cherry marmalade or cherry preserves, large pieces snipped if necessary
  • 30  maraschino cherries with stems, drained
  • 1  recipe Powdered Sugar Icing*

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
Bake 325°F 10 mins Cook 5 mins
  • 2 1/2  cups  powdered sugar
  • 2  tablespoons  milk
  • 1/2  teaspoon  vanilla
  •  Milk

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)
  • cal. (kcal) 63,
  • Fat, total (g) 1,
  • chol. (mg) 6,
  • sat. fat (g) 1,
  • carb. (g) 13,
  • sugar (g) 7,
  • vit. A (IU) 49,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 36,
  • Potassium (mg) 11,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe