Citrus Mini Cakes Recipes
CITRUS MINI CAKES
These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill well-greased miniature muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 10-12 minutes. , Meanwhile, in a large bowl, combine confectioners' sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 96mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
CITRUS MINI CHEESECAKES
Need nibbles for a crowd? Cheesecake bars stir together in minutes and satisfy palates with a citrus twist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 60
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Mini Cheesecake, Sodium 85 mg, Sugar 7 g, TransFat 0 g
CITRUS MINI CAKES RECIPE
Provided by dawn716
Number Of Ingredients 8
Steps:
- COMBINE CAKE MIX, EGGS, WATER AND OIL, BEAT ON LOW 30 SECONDS. BEAT ON MEDIUM FOR 2 MINUTES. FILL WELL GREASED MINIATURE MUFFIN CUPS 2/3 FULL.bAKE AT 350* FOR 10-12 MINUTES. MEANWHILE, COMBINE SUGAR AND JUICES UNTIL SMOOTH. COOL CAKES 2 MINUTES, THEN REMOVE FROM PAN. IMMEDIATELY DIP COOL CAKES INTO GLAZE, COATING WELL. PLACE TOP DOWN IN WIRE RACK, SPRINKLE WITH ALMONDS.
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