Tasty Thursdays: Cherry Baby Cakes

Inspired by a super cute candle from Pookaberrys Candle Bakery that I received from Cameo PR's press preview (which I will post at a later date), I decided to make this Tasty Thursdays recipe about Cherry Baby Cakes. I found this recipe on Better Homes and Garden. This makes about 30 small cakes.

 

Ingredients:

• 1 1/3 cups all-purpose flour 
• 2/3 cup sugar 
• 2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 2/3 cup milk 
• 1/4 cup butter, softened 
• 1 egg 
• 1 teaspoon vanilla 
• 2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary 
• 30 maraschino cherries with stems, drained 
• powdered sugar icing

Directions: 
1. Preheat oven to 350 degree F. Line thirty 1-3/4-inch muffin cups with miniature paper bake cups;* set aside.
2. In a large mixing bowl combine flour, sugar, baking powder, and salt. Add milk, butter, egg, and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.
3. Bake cupcakes about 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.
4. Pat cherries dry with clean paper toweling. Frost each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of baby cakes. Makes about 30 small cakes.

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