Cherry Mini Cakes

Cherry Mini Cakes

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

Prep Time

1:50

Hr:Mins

Total Time

1:50

Hr:Mins

Makes

58

mini

Mini Cakes
1
box Betty Crocker® SuperMoist® 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
  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.
Makes 58 mini cakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Mini Cake (Cake and Glaze Only))
  • Calories 110
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 60mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 0g,
    • Sugars 19g),
  • Protein 0g;
Percent Daily Value*:
    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.