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3

Cherry Mini Cakes

Prep 1 hr 50 min
Total 1 hr 50 min
Servings 58

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

By Betty Crocker Kitchens

August 12, 2011

Ingredients

Mini Cakes

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

package (0.13 oz) cherry-flavored unsweetened soft drink mix

teaspoon almond extract

Glaze

bag (2 lb) powdered sugar (8 cups)

1/2

cup water

1/2

cup corn syrup

teaspoons almond extract

to 3 teaspoons hot water

Decoration

Miniature red candy hearts

Steps

Hide Images

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

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

Nutrition Facts

Serving Size: 1 Mini Cake (Cake and Glaze Only)

Calories: 110
Calories from Fat: 15

% Daily Value

Total Fat: 1 1/2g; 2%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 60mg; 3%
Potassium: 10mg; 0%
Total Carbohydrate: 24g; 8%
Dietary Fiber 0g 0% Sugars 19g
Protein: 0g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 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;