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Ingredients
| all-purpose flour (unsifted): 1 1/3 cups |
| granulated sugar: 2/3 cup |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| whole milk: 2/3 cup |
| unsalted butter: 1/4 cup (softened) |
| eggs: 1 |
| vanilla extract: 1 tsp |
| orange marmalade: 2/3 cup |
| canned maraschino cherries: 30 |
Cherry Baby Cakes
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
12 min -
Servings
30 serving(s)
Tags
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.