Cherry Mini Cakes

Folks are fans of bite-size desserts. And these tiny, tender cakes topped with a sweet glaze are no exception!

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  • prep time 1 hr 50 min
  • total time 1 hr 50 min
  • ingredients 10
  • servings 58
 

Ingredients

Mini Cakes

1
box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
package (0.13 oz) cherry-flavored unsweetened soft drink mix
1
teaspoon almond extract

Glaze

1
bag (2 lb) powdered sugar (8 cups)
1/2
cup water
1/2
cup corn syrup
2
teaspoons almond extract
2
to 3 teaspoons hot water

Decoration

Miniature red candy hearts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.)
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 Top each cake with candy hearts. Store loosely covered.
  • 1 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.
  • 2 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.)
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 Top each cake with candy hearts. Store loosely covered.

EXPERT TIPS

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Expert Tips

Mini cakes are great for themed parties. Pipe letters on the cakes to spell out "Congratulations" or "Bon Voyage."

Bake the mini cakes up to 2 weeks ahead of time and freeze. Add the glaze when it's time for the party.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Cake (Cake and Glaze Only)
Calories
110
(
Calories from Fat
15),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
60mg
60%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.