CHERRY MINI CAKES
Folks are fans of bite-size desserts. And these tiny, tender cakes topped with a sweet glaze are no exception!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 58
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Grease bottoms only of about 58 mini muffin cups. In large bowl, beat mini cakes ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
- Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.
- Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, mix all glaze ingredients except hot water. Heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes.
- Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes.
- Top each cake with candy hearts. Store loosely covered.
Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Mini Cake (Cake and Glaze Only), Sodium 60 mg, Sugar 19 g, TransFat 0 g
23 EASY CHERRY CAKES TO MAKE AT HOME
Try these cherry cake recipes for desserts that are guaranteed to impress! From black forest to cheesecake to pound cake, cherries are the stars of the show in these treats.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 22
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cherry cake in 30 minutes or less!
Nutrition Facts :
MINI CHERRY CHEESECAKES
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY MINI CAKES
Aren't these little cakes adorable! Would be very elegant on your Holiday Table! Mele Kalikimaka, Everyone!!! XOXOX Jo
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Heat oven to 375 degrees or 325 degrees for dark or nonstick pans.
- 2. Grease only the bottoms only of about 60 mini muffin cups with shortening or cooking spray, or you can use liners.
- 3. In a large bowl, beat all mini cake ingredients with an electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping sides of bowl occasionally.
- 4. Divide batter evenly among muffin cups about 1/2 full. If using one pan at a time, refrigerate batter while the other little cakes are baking. Wash pan before filling with batter again, or place new liners.
- 5. Bake 10 to 13 minutes, do a toothpick test and if it comes out clean, remove the cakes to a wire rack and cool for about 5 minutes then remove them from the pan to cool completely.
- 6. Place the cupcakes on a wire rack with a drip pan below or use waxed paper to catch the dripping glaze.
- 7. In a 3-quart saucepan, mix all glaze ingredients except the hot water on low-heat, stirring frequently until sugar is dissolved.
- 8. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat the cakes.
- 9. Turn each cake, top side down on cooling rack. Pour about 1 Tbsp. of glaze over each cake, letting the glaze coat the sides. Let stand until the glaze is set, about 15 minutes.
- 10. Top each cake with your chosen decorations. Store covered at room temperature.
- 11. Can also be frozen for up to 2 weeks.
MINI CHERRY CHEESECAKES
I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.
Provided by Nancy Singelyn
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place a vanilla wafer into the bottom of each muffin cup.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
- Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g
MINI CHOCOLATE-CHERRY BUNDT CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h25m
Yield 6 cakes
Number Of Ingredients 14
Steps:
- For the cakes: Preheat the oven to 350 degrees F.
- Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
- In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
- Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
- Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
- For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
- Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.
MINI CHERRY CHEESECAKES
After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
- In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
- Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g
CHERRY MINI POUND CAKES
Make and share this Cherry Mini Pound Cakes recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h10m
Yield 6 Mini Pound Cake
Number Of Ingredients 10
Steps:
- With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt.
- Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
- Fold in cherries.
- Turn batter into greased and floured mini loaf pans.
- Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
- Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
- Dust with powdered sugar just before serving.
More about "cherry mini cakes recipes"
27 ADORABLE MINI CAKES FOR EVERY OCCASION - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 12, 2023Category Desserts, Recipe Roundup
- Mini Cheesecake Bites {+5 Flavors} Is there anything better than cheesecake? It’s rich, creamy, sweet, and to die for. And that’s true of these minis too!
- Mini Pineapple Upside Down Cakes. These pineapple upside-down cakes look like something from a magazine, but they are deceptively easy to recreate. A box of yellow cake mix, a can of pineapple rings, and maraschino cherries are pretty much all you need.
- Mini Pumpkin Cheesecakes. Pumpkin cheesecake is a wonderful way to celebrate the fragrant flavors of autumn. They taste like extra rich pumpkin pie with the creamy and crunchy textures of cheesecake.
- Baby Sweet Potato Cakes with Sticky Caramel Sauce. Want to celebrate fall flavors but don’t love pumpkin and apple? Or maybe you’re just on the hunt for something unique?
- Mini Bundt Cakes. Bundt cakes are always impressive. And that’s all thanks to the fun baking pans. But these minis are something else! You can get mini bundt pans online, and they’re fluted to give you a nice finish on the sponge.
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