Cherry Fairy Cakes Recipes

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

3-Ingredient Chocolate Cherry Dump Cake image

Our Chocolate Cherry Dump Cake brings together the dream team - sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 12

Number Of Ingredients 4

Ingredients

2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 35 g, TransFat 0 g

CHERRY FAIRY CAKES

Cherry Fairy Cakes image

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

Ingredients

100 g self-raising flour
1 pinch salt
2 eggs
100 g butter
100 g caster sugar
50 g chopped glace cherries

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.

SPICED FARMHOUSE FAIRY CAKES

Spiced Farmhouse Fairy Cakes image

This is a nice family recipe that's easy to remember and tastes delicious! They're very simple, but you can vary flavorings, or add an icing to your own liking. They taste best warm with coffee or tea.

Provided by Laura@home

Categories World Cuisine Recipes European UK and Ireland Irish

Time 35m

Yield 18

Number Of Ingredients 8

Ingredients

¾ cup superfine sugar
½ cup margarine
2 eggs
1 teaspoon cinnamon
1 pinch ginger
1 ½ cups self-rising flour
¼ cup confectioners' sugar
1 pinch cardamom

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 18.1 g, Cholesterol 20.7 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 198.6 mg, Sugar 10.2 g

FAIRY CAKES

Fairy Cakes image

My best friend made these for my bridal shower and they were really great! The best part was decorating them, they were the most beautiful "cupcakes" I'd ever seen. the recipe is from the cookbook "How To Be a Domestic Goddess" by Nigella Lawson.

Provided by Miss Erin C.

Categories Dessert

Time 1h

Yield 12 Fairy Cakes, 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter, softened
7 tablespoons sugar
2 large eggs
3/4 cup self-rising cake flour
1/2 teaspoon vanilla extract
2 -3 tablespoons milk
1 cup powdered sugar
1 egg white
3 -4 drops lemon juice
food coloring

Steps:

Preheat oven to 400 degrees F.
Line a 12 cup muffin tin with baking cups.
Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency.
It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally.
Bake for 15-20 minutes or until they are golden on top.
Cool on a wire rack, but remove from the tin as soon as possible.
Before you decorate, slice off any mounded tops so you have a flat surface to decorate. Icing: Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud.
Very very cute!
In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing.
Use your imagination, the flat tops give lots of room to be creative!

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