Cherry Mini Cakes Recipes

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MINI LOAF CHERRY CAKES



Mini Loaf Cherry Cakes image

Cherry Cake made in mini loaf pans and drizzled with a sweet vanilla glaze.

Provided by Dana

Categories     Dessert

Time 32m

Number Of Ingredients 12

1 cup all-purpose flour, + 2 TBSP
¾ tsp baking powder
2 eggs
½ cup butter, softened
4 oz cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
½ tsp lemon extract
1 cup cherries, pitted and chopped
1 cup confectioner's sugar
½ tsp vanilla extract
2-3 tbsp milk

Steps:

  • Preheat the oven to 350°
  • In a large bowl, mix together the 1 cup + 2 TBSP of all-purpose flour and the baking powder.
  • In a separate bowl, beat together the softened butter and the softened cream cheese.
  • Add in the eggs one at a time and beat.
  • Mix in the granulated sugar, vanilla, and lemon extract.
  • Slowly beat in the flour mixture into the wet mixture and then slowly stir in the chopped cherries.
  • Pour the batter evenly into 4 greased and floured mini loaf pans.
  • Place in the oven and bake for 25-30 minutes. Check the center of the loaves with a toothpick to check if they are done.
  • Allow the mini loaves to cool completely before glazing.
  • In a small bowl, mix together the confectioner's sugar, vanilla, and milk until it is creamy.
  • Drizzle over the cooled cakes and serve.
  • Prepare the mini loaves as directed above.
  • Set the Vortex Plus to BAKE, 300° and set the timer to 20 minutes.
  • Check the center of the loaves with a toothpick, if needed bake for an additional 3-5 minutes.
  • Allow the loaves to cool completely before glazing.

Nutrition Facts : Calories 732 calories, Carbohydrate 100 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1 Mini Loaf, Sodium 411 grams sodium, Sugar 93 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.

Provided by Nancy Singelyn

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 7

24 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 eggs
2 ½ tablespoons lemon juice
1 teaspoon vanilla extract
1 (12 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Place a vanilla wafer into the bottom of each muffin cup.
  • Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
  • Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g

CHERRY MINI POUND CAKES



Cherry Mini Pound Cakes image

Make and share this Cherry Mini Pound Cakes recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 1h10m

Yield 6 Mini Pound Cake

Number Of Ingredients 10

1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 cups quartered maraschino cherries, well drained
powdered sugar

Steps:

  • With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
  • Combine flour, baking powder and salt.
  • Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
  • Fold in cherries.
  • Turn batter into greased and floured mini loaf pans.
  • Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
  • Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
  • Dust with powdered sugar just before serving.

CHERRY MINI CAKES



Cherry Mini Cakes image

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

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 58

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ 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
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
Miniature red candy hearts

Steps:

  • 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.
  • 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.)
  • 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.
  • 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.
  • 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.
  • Top each cake with candy hearts. Store loosely covered.

Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Mini Cake (Cake and Glaze Only), Sodium 60 mg, Sugar 19 g, TransFat 0 g

MINI CHOCOLATE-CHERRY BUNDT CAKES



Mini Chocolate-Cherry Bundt Cakes image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h25m

Yield 6 cakes

Number Of Ingredients 14

12 maraschino cherries
1 cup all-purpose flour, plus more for coating the cherries
1 cup sugar
1/8 teaspoon kosher salt
1/4 cup buttermilk
2 tablespoons cherry syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg
1 stick (8 tablespoons) salted butter
2 heaping tablespoons cocoa powder
1 cup heavy cream
1 teaspoon vanilla extract
8 ounces semisweet chocolate, broken into pieces

Steps:

  • For the cakes: Preheat the oven to 350 degrees F.
  • Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
  • In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
  • Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
  • Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
  • Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
  • For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
  • Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.

CHERRY MINI CHEESECAKES



Cherry Mini Cheesecakes image

Provided by Food Network Kitchen

Time 2h55m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon unsalted butter, plus more for ramekins
1/2 pound Bing cherries (about 30 cherries), pitted
3 tablespoons Kirsch (cherry brandy)
1 pound cream cheese, softened
1/2 cup sugar substitute (recommended: Splenda)
2 large eggs, room temperature
Cocoa, for dusting

Steps:

  • Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins
  • Melt the butter in a medium skillet over medium heat. Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes. Divide the cherries with their juices evenly among the prepared ramekins.
  • Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth. Pour the filling into the ramekins.
  • Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes. Cool the cheesecakes on a rack in the ramekins. Cover and refrigerate for at least 2 hours before serving.
  • When ready to serve, run a small knife around the outside of the cheesecakes. Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom. Lightly dust with cocoa.

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 12

1 cup crushed vanilla wafers (about 30 wafers)
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
1 large egg, room temperature, lightly beaten
TOPPING:
1 pound pitted canned or frozen tart red cherries
1/2 cup sugar
1 tablespoon cornstarch
Red food coloring, optional

Steps:

  • Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 7

24 vanilla wafer cookies
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon almond or vanilla extract
1 can (21 oz) cherry pie filling
1/2 cup toasted, sliced almonds

Steps:

  • Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
  • In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
  • Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g

MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS



Mini Cherry Cheesecakes with Vanilla Wafer Crusts image

These are delicious little cheesecakes, perfect for any occasion. Experiment with different toppings instead of cherry if you like.

Provided by Karen..

Categories     Cheesecake

Time 40m

Yield 24 cheesecakes

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons vanilla
24 vanilla wafers
1 (21 ounce) can cherry pie filling (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
  • Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
  • Fill the cups 2/3 full of cream cheese mixture.
  • Bake for 15 to 20 minutes or until set.
  • When warm, top each with a tablespoon of cherry filling.
  • Chill in refrigerator.

Nutrition Facts : Calories 108.3, Fat 8, SaturatedFat 4.1, Cholesterol 36.3, Sodium 85.1, Carbohydrate 7.2, Fiber 0.1, Sugar 2.8, Protein 1.9

MINI CHERRY-PECAN STREUSEL LOAVES



Mini Cherry-Pecan Streusel Loaves image

Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Yield Makes 6

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups granulated sugar
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups dried cherries (or dried cranberries)
1 cup coarsely chopped pecans
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup packed light-brown sugar
1/2 cup coarsely chopped pecans
4 tablespoons (1/2 stick) cold unsalted butter, cut in small pieces

Steps:

  • Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
  • Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
  • Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
  • Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.

MINI CHEESECAKES WITH CHERRY TOPPING



Mini Cheesecakes with Cherry Topping image

These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

4 pounds cherries (Bing, or other large, dark cherries)
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon powdered gelatin
20 graham crackers
10 tablespoons butter, melted; plus more, room temperature, for the pans
3 tablespoons sugar
Pinch coarse salt
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Steps:

  • Preheat the oven to 350 degrees. Butter the sides of 12 4-inch springform pans. Wrap exterior of pans (including base) in a double layer of foil.
  • To make crust, process graham crackers in food processor until fine. Add butter, sugar, and salt; pulse until combined. Divide mixture evenly among pans and pat into an even layer using the bottom of a measuring cup or mallet. Place pans on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pans to a wire rack to cool completely.
  • Make the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
  • In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
  • Pour cream cheese filling into the prepared pans. Set pans inside two large, shallow roasting pans. Carefully ladle boiling water into roasting pans to reach halfway up sides of springform pans.
  • Bake until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 1 hour. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 6 hours or overnight.
  • Make the cherry topping: Pit cherries and place a pound of them in food processor; pulse with sugar and lemon. Blend until smooth, then strain mixture through fine-mesh sieve.
  • Pour 1 cup cherry puree into a small saucepan. Sprinkle with gelatin and let sit for 10 minutes. When gelatin is bloomed, place over medium to high heat and stir until dissolved.
  • Combine cherry gelatin mixture, reserved cherry puree, and whole cherries. Spoon mixture over mini cheesecakes, about 5 or 6 cherries on each cheesecake and 2 to 3 tablespoons of liquid. Chill until firm, at least 2 hours.

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2019-10-05 Preheat oven to 165°C (329° F). Melt the butter, allow to cool to room temperature. Mix the flour and vanilla, and also sift. Beat the egg whites and granulated sugar slowly in a bowl. Add granulated peanut and flour mixture to the swelling mixture.
From petitegourmets.com


CHERRY MINI CAKES RECIPE
Get one of our Cherry mini cakes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Mini Cardamom Cream Cakes When it come to preparing Easter cakes, people always think about extravagant cakes with rich taste and beautiful textur. Bookmark. 45 Min; 4 Yield; 98% Mini Lemon Cream Pies Several people spend hours in the …
From crecipe.com


MINI CHERRY ALMOND CHEESECAKES | HOW TO MAKE MINI CHEESECAKE
2018-01-22 11. When cheesecakes are cooled, remove them from the pan. 12. To make the whipped cream, add the cream, powdered sugar and cherry juice to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form. 13. Pipe the whipped cream onto the tops of the cheesecakes and top with a cherry.
From lifeloveandsugar.com


MINI CHERRY CHEESECAKES - KITCHEN GIDGET
2019-11-15 Preheat oven to 375°F. Set foil liners on cookie sheet or in mini cheesecake pans and remove paper inserts. Place a vanilla wafer in each cup, rounded side up. Beat cream cheese, sugar, eggs and vanilla on low speed for 5 minutes. Pour into each cup until nearly full, about 1/4-inch from top.
From kitchengidget.com


MINI CHERRY CHEESECAKES — LET'S DISH RECIPES
2020-06-19 Place one Oreo in the bottom of each muffin cup. With an electric mixer, beat cream cheese, sugar and eggs and fluffy and smooth. Beat in vanilla and lemon juice. Fold in 2/3 cup of the cherry pie filling. Fill each paper liner about 3/4 full of the cream cheese mixture. Bake for 20-25 minutes, or until just set.
From letsdishrecipes.com


MINI STRAWBERRY AND CHERRY UPSIDE-DOWN CAKE - SPLENDA®
Instructions. Preheat oven to 350°F (177°C) . Generously coat a 12- cup muffin pan with non-stick cooking spray. In a medium bowl, whisk flour, cornstarch, baking powder and salt together until combined. In a large bowl, using a hand mixer or stand mixer, beat 3/4 cup (177.4 mL) Splenda Original Granulated Sweetener, eggs and vanilla until ...
From splenda.ca


BEST MINI CHOCOLATE-CHERRY BUNDT CAKES RECIPES | FOOD NETWORK …
2017-02-15 Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine.
From foodnetwork.ca


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