Cherry Baby Cakes A recipe large enough for a crowd, these sweet, cherry-filled cakes look pretty on a dessert table at a potluck. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 12 mins Total Time: 40 mins Yield: 30 small cakes Jump to Nutrition Facts Ingredients 1 ⅓ cup all-purpose flour ⅔ cup sugar 2 teaspoon baking powder ¼ teaspoon salt ⅔ cup milk ¼ cup butter, softened 1 egg 1 teaspoon vanilla ⅔ cup cherry marmalade or cherry preserves, large pieces snipped if necessary 30 maraschino cherries with stems, drained 1 recipe Powdered Sugar Icing* Powdered Sugar Icing 2 ½ cup powdered sugar 2 tablespoon milk ½ teaspoon vanilla Milk Directions Preheat oven to 350 degree F. Line thirty 1-3/4-inch muffin cups with miniature paper bake cups;* set aside. 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. 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. 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. Powdered Sugar Icing 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. *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.) Print Nutrition Facts (per serving) 63 Calories 1g Fat 13g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 63 % Daily Value * Total Fat 1g 1% Saturated Fat 1g 5% Cholesterol 6mg 2% Sodium 36mg 2% Total Carbohydrate 13g 5% Total Sugars 7g Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 11mg 0% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.