Cherry Mini Cakes Recipes

MINI LOAF CHERRY CAKES

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.

MINI CHERRY CHEESECAKES

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.

CHERRY MINI POUND CAKES

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

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.

MINI CHOCOLATE-CHERRY BUNDT CAKES

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

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

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.

MINI CHERRY CHEESECAKES

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.

MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS

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.

MINI CHERRY-PECAN STREUSEL LOAVES

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

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.