Cherry Mini Cakes

Cherry Mini Cakes
110 min.
58
103kcal

Suggestions


Indulge your sweet tooth with these delightful Cherry Mini Cakes, a perfect treat for any occasion! With their vibrant cherry flavor and charming appearance, these mini cakes are sure to impress your guests and bring a smile to everyone's face. Whether you're hosting a birthday party, a holiday gathering, or simply looking to satisfy your dessert cravings, these bite-sized delights are the ideal choice.

What makes these Cherry Mini Cakes truly special is their unique combination of flavors. The cherry-flavored soft drink mix adds a refreshing twist, while the almond extract enhances the overall taste, creating a harmonious blend that is both nostalgic and exciting. Each cake is topped with a glossy glaze that not only adds a touch of elegance but also a burst of sweetness that perfectly complements the cherry flavor.

With a preparation time of just 110 minutes and yielding an impressive 58 servings, these mini cakes are not only delicious but also practical for large gatherings. They are easy to make, requiring simple ingredients and minimal equipment, making them a great choice for both novice and experienced bakers alike. So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • box cake mix white
  • 0.1 oz liquid malt extract unsweetened soft
  • teaspoon almond extract 
  • lb powdered sugar (8 cups)
  • 0.5 cup water 
  • 0.5 cup plus 
  • teaspoons almond extract 
  • teaspoons water hot
  • serving candy hearts red miniature

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. 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.
  2. 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.)
  3. Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
  4. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.
  5. Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, mix all glaze ingredients except hot water.
  6. Heat over low heat, stirring frequently, until sugar is dissolved.
  7. 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.
  8. Turn each cake so top side is down on cooling rack.
  9. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides.
  10. Let stand until glaze is set, about 15 minutes.
  11. Top each cake with candy hearts. Store loosely covered.

Nutrition Facts

Calories103kcal
Protein1.43%
Fat2.91%
Carbs95.66%

Properties

Glycemic Index
0.33
Glycemic Load
0.43
Inflammation Score
-1
Nutrition Score
0.72304347586697%

Nutrients percent of daily need

Calories:103.26kcal
5.16%
Fat:0.34g
0.52%
Saturated Fat:0.18g
1.11%
Carbohydrates:25.21g
8.4%
Net Carbohydrates:25.11g
9.13%
Sugar:21.38g
23.75%
Cholesterol:0.02mg
0.01%
Sodium:64.29mg
2.8%
Alcohol:0.07g
100%
Alcohol %:0.3%
100%
Protein:0.38g
0.75%
Phosphorus:30.28mg
3.03%
Calcium:20.34mg
2.03%
Folate:6.27µg
1.57%
Vitamin B1:0.02mg
1.43%
Vitamin B2:0.02mg
1.36%
Selenium:0.89µg
1.27%
Vitamin B3:0.22mg
1.08%
Iron:0.18mg
1.02%