Little Cherry Tea Cakes Recipes

CHERRY TEA CAKES

Steps:

• Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
• In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

TINY CHERRY AND ALMOND TEA CAKES

Steps:

• Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
• Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
• Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
• Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.

RUSSIAN CHERRY TEACAKES

Steps:

• Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.
• Preheat the oven to 400 degrees F.
• Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.
• While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.

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:

• 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 TEA CAKES RECIPE - (4.5/5)

Steps:

• 1 Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries. 2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. 3 Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes. 4 In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

IRISH CHERRY TEA CAKE

Steps:

• Preheat the oven to 350° F. Prepare an 8-inch round baking pan with a removable bottom, by lining thebottom with a circle of parchment paper. Use butter to keep the paper in place. Grease the sides of the pan and the top of the parchment paper.
• Sift half of the cake flour with the salt and into a mixing bowl. Add the cherry halves (except those reserved to decorate the top of the cake.) Toss the cherries to coat them in flour.
• Siftthe remaining flour into another bowl with the baking powder.
• Add the butter and sugar to the bowl of an electric mixer. Beat until soft and fluffy.
• Add one egg with about two tablespoons of the sifted flour and baking powder to the creamed butter mixture, Combine well together. Repeat with the other two eggs.
• Add the remainder of the flour and baking powder, milk, and vanilla essence. Mix on low speed.
• Add the flour coated cherries and the remainder of the flour to the mixture. Gently blend with a large spoon.
• Transfer the batter into the prepared baking tin. Level the top and use the back of a spoon to place a small hollow in the center of the cake to prevent it from rising too high during baking.
• Decorate the top of the cake with the un-floured cherry halves. Sprinkle with demerara sugar. Bake for about 90 minutes until a knife or toothpick comes out clean. If the cake starts to brown too quickly, make an aluminum foil tent to cover the cake.
• Remove from the oven and allow to cool in the pan for about 20 minutes. Turn the cake out onto a baking rack and cool completely. Remove the parchment paper from the base before serving. Cut into triangular slices to serve.

LITTLE CHERRY TEA CAKES

Steps:

• Preheat oven to 400 degrees.
• Cream together butter, sugar, eggs, vanilla.
• Add cherries.
• Add nuts.
• Add flour.
• Drop by small teaspoons onto lightly greased cookie sheet.
• Bake 9 minutes.

TINY CHERRY CHEESECAKES

Steps:

• In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup. , In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. , Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator.

TINY CHERRY AND ALMOND TEA CAKES

Steps:

• Preheat oven to 400°F. Brush mini muffin tins with butter; dust with flour, tapping out excess. In a small saucepan, melt the butter over medium heat. Cook, swirling pan occasionally, until butter is lightly browned and fragrant. Skim foam from top, and remove from heat.
• In a food processor, finely grind almonds (you should have 1 cup), and transfer to a bowl; whisk in flour, sugar, and salt to combine. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in browned butter, leaving any burned sediment behind, and whisk to combine. Let batter rest 20 minutes.
• Fill each prepared cup with 1 tablespoon batter. Push a cherry into batter of each cup, keeping stem end up. With a small spoon, smooth batter over cherries to cover.
• Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, 12 to 15 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around edges to loosen; turn out cakes onto racks to cool completely. Cakes can be stored overnight at room temperature in airtight containers.

LITTLE CHOCOLATE CHERRY CAKES

Steps:

• Preheat oven to 350°F. and generously butter six 1/2-cup muffin tins.
• In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated and let cool.
• In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk in granulated sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each addition. Add flour and salt, stirring until just combined, and fold in cherries.
• Divide batter among muffin tins and bake in middle of oven about 20 minutes, or until a tester comes out with crumbs adhering to it. Turn cakes out onto a rack and cool. Cakes keep at room temperature in an airtight container 4 days.
• Cut out a 1 1/4-inch paper heart and center on a cake. Sift confectioners' sugar over cake and carefully remove heart. Sift sugar over remaining cakes in same manner.