CHERRY BABY CAKES RECIPE - (4.4/5)
Provided by laceloulou
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. line thirty 1 3/4 inch muffin cups with paper bake cups; set aside in a large mixing bowl combine flour,sugar, baking powder, and salt. add milk, butter, egg, and vanilla. beat with an electric mixer on low until combined. beat on medium for 1 minute. spoon 1 scant teaspoon batter into each muffin cup. add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter bake cupcakes about 12 minutes or until a wooden toothpick inserted in centers comes out clean. cool in pans on a wire rack for 5 minutes. remove for pans; cool completely on wire rack pat maraschino cherries dry with a paper towel. frost each cupcake with about 1/2 teaspoon icing. dip half of each cherry into remaining icing; place on top of baby cakes Powdered sugar icing in a medium bowl stir together 2 1/2 cups powered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. stir in enough additional milk, 1 teaspoon at a time, to reach drizzling consistency.
CHERRY DUMP CAKE
Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).
Provided by hhuffman4
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
- Bake in the preheated oven until golden brown on top, 35 to 40 minutes.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 56.5 g, Cholesterol 10.2 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 284.1 mg, Sugar 19.8 g
MOLTEN CHOCOLATE CHERRY BABY CAKES
Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!
Provided by carmenskitchen
Categories Dessert
Time 30m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
- Preheat the oven to 450 degrees F.
- In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
- In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
- Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
- Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
- Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
- To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).
Nutrition Facts : Calories 370.7, Fat 27.7, SaturatedFat 16.2, Cholesterol 237, Sodium 242.6, Carbohydrate 20.6, Fiber 0.7, Sugar 18, Protein 5.2
CHERRY FAIRY CAKES
Yummy little cakes. Loved by all my family. I found this recipe in a booklet published for my childrens school as a fund raiser
Provided by Judy5219
Categories Dessert
Time 20m
Yield 18 small cakes
Number Of Ingredients 6
Steps:
- Sift the flour with the salt.
- Put all ingredients into a mixing bowl, beat hard for 1 minute (I use my hand held electric beater).
- Put mixture into 18 greased & floured patty pans.
- Bake for 15minutes at 180c.
CHERRY BROWNIE BABYCAKES
Beautiful individual chocolate brownie cakes with a dollop of softly whipped cream and extra fruit for garnish
Provided by Cassie Best
Categories Dessert
Time 45m
Yield Makes 12-16
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter 12 holes of a deep muffin tray and line each hole with a strip of baking parchment - this will help you lift out the brownies later (or line 16 holes of 2 trays with muffin cases). Put the butter, 150g of the chocolate, sugar and vanilla in a heatproof bowl, suspended over a pan of barely simmering water. Heat gently, stirring now and again until melted, then remove from the heat and leave to cool for a few mins. Meanwhile, sift the flour, cocoa, baking powder and a good pinch of salt together in a large bowl.
- Add the warm, melted chocolate mixture, the eggs, cherries and the remaining 50g chocolate to the dry ingredients, then mix until just combined. Divide the mixture between the holes of the muffin tray/cases, making sure each one gets a few pieces of cherry. Bake for 18 mins until cooked but still gooey in the centre - they will continue cooking a little as they cool down. Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely, or eating warm with a dollop of cream, a dusting of cocoa and extra cherries on top, if you like.
Nutrition Facts : Calories 346 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
GEORGE WASHINGTON'S BIRTHDAY CHERRY CAKE
My mother started making this recipe for George Washington's birthday when I was little. Chock full of cherries, chocolate chips and nuts, this moist cake is a winner any time of the year!
Provided by Laurie Johnson Gonzalez
Categories Desserts Cakes Bundt Cake Recipes Chocolate
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 9-inch Bundt® pan with shortening, then dust with flour. Shake off any excess flour from the pan.
- In a bowl, mix together the flour, sugar, vegetable oil, eggs, vanilla extract, baking soda, cinnamon, and salt until thoroughly combined. Gently mix in the cherry pie filling, chocolate chips and nuts, and scrape the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour. Allow to cool for 10 minutes, then invert pan and remove cake. Allow cake to finish cooling on a rack; sprinkle lightly with confectioners' sugar.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 53.2 g, Cholesterol 31 mg, Fat 25.6 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 160 mg, Sugar 21 g
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CHERRY BABY CAKES | BETTER HOMES & GARDENS
From bhg.com
4.3/5 (3)Calories 63 per servingServings 30
- Preheat oven to 350 degree F. Line thirty 1-3/4-inch muffin cups with miniature paper bake cups;* set aside.
- 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.
- 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.
- 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.
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