Cherry Mini Cakes

February 9, 2010

I love making and creating sweet little treats to share with loved ones on Valentines day.  DT requested that I make a strawberry cake, or red velvet cupcakes or even a flour-less chocolate cake and ice cream (all of which I made last year, obsess much??)  But see I’ve done all of those and while they are excellent and yummy beyond words but I wanted to make something new and maybe even a little different for my blog.  Yes the blog trumps DT wishes. (insert evil laugh)

Though he surely wasn’t complaining much after he got a hold of these tasty sweet, cherry treats.  And these are full fledged with sugar and flour (no substitutes here, though I would like to try agave instead of sugar next time).

Cupcakes: 2 1/4 cups cake flour, 1 1/2 cups sugar, 3 teaspoons baking powder,  1/4 teaspoon of salt, 1 1/2 sticks unsalted butter, room temperature, cut into 1 inch pieces, 1 cup cherry puree, 4 egg whites, 1/3 cup milk, 1 tsp cherry extract (optional), red food coloring (optional)

In the stand mixer sift the flour, baking soda and salt.

then add in the sugar and blend for 30 seconds.

In a food processor or blender puree the (pitted) cherries

Add the pureed cherries to the flour mixture

along with the butter cut into 1 inch pieces

beat until thick and creamy, be sure to scrape down the sides

then add the cherry extract

and a few drops of red food coloring if you’d like, but this could be left out completely.  Then beat until color is incorporated.

Then in a small dish separate the whites of 4 eggs.  Save the yolks to feed to your lucky dogs or cats.

add the whites  in a larger bowl and add the milk

and beat until frothy.  I used my stick blender, but you could certainly use good ole fashioned elbow grease.

Then in 2 batches, add half the egg mixture, and beat on low beat until incorporated. Be sure to scrape the bowl between each addition.

Then add the rest of the egg mixture, beat until just incorporated, be sure to not over mix.

Then add mini cupcake liners or grease the pan and fill with the batter about 3/4 the way

Bake at 350 for about 11-13 minutes until toothpick inserted comes out clean.

Once the cupcakes have cooled a bit go ahead and start on the icing.

You will need:

Icing: 1 bag powdered sugar (8 cups), 1/2 cup water, 1/2 cup corn syrup,1 tsp vanilla extract,  1 tsp cherry extract, 2 – 3 tsp hot water

To start in a medium saucepan, add the water

corn syrup

powdered sugar

Vanilla extract

and cherry extract

over low heat, mix until sugar is dissolved.

Then add a couple of teaspoons of hot water and stir well.

then once the cupcakes have cooled, dip them in the icing

let the excess icing drip off

and set on a rack to set about 15-20 minutes

be sure when dipping, and some of the cupcake comes apart

and the cupcake looks all moist and delicious

just eat it right then and there.

If you have cut little heart shaped toothpicks, add a few for some flare.

and if you find some cute little v-day boxes, add a few inside

and please do send one to your Granny, and your sweet neighbors next door!

They will love something sweet like this.

Print This RecipeCherry Mini Cakes

Cupcakes:
2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
heaping 1/4 teaspoon of salt
1 1/2 sticks unsalted butter, room temperature, cut into 1 inch pieces
1 cup cherry puree
4 egg whites
1/3 cup milk

1 tsp cherry extract (optional)
red food coloring (optional)

Icing:
1 bag powdered sugar (8 cups)

1/2 cup water

1/2 cup corn syrup

1 tsp vanilla extract

1 tsp cherry extract

2 – 3 tsp hot water

Directions:

- Preheat oven to 350 degrees. Grease a mini-muffin pan or line with paper liners.
- In a large mixing bowl, sift the flour, baking powder and salt. Then add the sugar and blend for 30 seconds with an electric mixer.
- Add the butter and cherry puree. Mix until blended. Once blended, increase the speed of the mixer and beat until light and fluffy, approximately 2 to 3 minutes. The batter will be thick and creamy.
- Add extract and a few drops of red food coloring, if using.
- In a separate bowl, whisk together the egg whites and the milk. The mixture will be slightly frothy.
- Add the egg mixture in two additions. Scrape the bowl after each addition. Only mix to fully incorporate. Do not over mix.
- Scoop the batter into the prepared muffin pan.
- Bake 10-13 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before removing to a wire rack.
- In a 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 of hot water.  If necessary, stir in up to 1 tsp more water so glaze will just coat cakes.

Makes approximately 50 mini-cupcakes.

I am happy to list this post @

Life as Mom “Recipe Swap”

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{ 2 trackbacks }

Food on Fridays: Valentine’s Day Feast «
February 12, 2010 at 3:13 pm
Heart Shaped Brownies (Ultimate Recipe Swap: Valentine’s Day) — Life As Mom
January 2, 2011 at 10:36 am

{ 17 comments… read them below or add one }

Cassie February 9, 2010 at 8:39 am

Those look delicious! How perfect for Valentines Day~!

[Reply]

Kristen February 9, 2010 at 9:06 am

Cute Cute Cute! I love the boxes and cupcake topper too!

[Reply]

Mindee@ourfrontdoor February 9, 2010 at 9:15 am

Those look amazing Jenna and I love all your valentine themed cupcake accessories.

[Reply]

Kate February 9, 2010 at 10:44 am

These look to die for! We love all things cherry and can’t wait to make these little cutties!

Thanks for sharing!

[Reply]

April Harris February 9, 2010 at 11:16 am

These sure sound delicious! I like the idea of dipping them in the icing – they came out looking beautiful.

[Reply]

Liz@HoosierHomemade February 9, 2010 at 4:12 pm

Those look amazing! And I love how you boxed them up for gifts! Thanks for joining in the fun at Cupcake Tuesday!
~Liz

[Reply]

SnoWhite February 9, 2010 at 4:49 pm

These look great! You are right… my hubby would love them!

[Reply]

Megan February 9, 2010 at 5:11 pm

This looks like the perfect valentine’s day treat!

[Reply]

Upstatemomof3 February 9, 2010 at 7:34 pm

Those are so cool looking!! What a neat idea.

[Reply]

Diane {createdbydiane.blogspot.com} February 9, 2010 at 8:27 pm

Very cute! Love the pink box :) I’m stopping by from cupcake Tuesday, I hope you have a chance to see the cupcake I made….once you see my header you going to see how much I love cupcakes. I look forward to seeing what you’ll post next, through your rss feed.

[Reply]

Brenda February 9, 2010 at 9:57 pm

I just love the way you illustrate with pictures. These look delicious and I am not much of a cherry lover. But I like the fact that this starts with fresh cherries. And I like the frosting.

[Reply]

LeAnn @ See Great Things February 10, 2010 at 12:00 pm

I have always thought red cupcake were delightful, but the only recipe I knew of used red food coloring to accomplish that. Not so happy about that. But this recipe is great. It is a keeper. Thanks!

[Reply]

Shan @ the fairy blogmother February 10, 2010 at 3:58 pm

I’m not a fan of cherry myself, but these are super sweet looking. Thanks for sharing this for WCW.

[Reply]

ButterYum February 12, 2010 at 12:06 pm

Looks wonderful. Great step by step pics!
Happy V’s Day.

:)
ButterYum

[Reply]

bj February 12, 2010 at 7:53 pm

OMGosh…these look amazing. I’m gonna fix some of these, for sure.
Thanks so much for the recipe.

[Reply]

It's a Keeper February 10, 2011 at 6:21 am

Hi! I host a weekly blog hop — It’s a Keeper Thursdays. I’d love for you to stop by and link up!

Thanks!
Christina @ It’s a Keeper
http://www.everydaytastes.com/
http://twitter.com/itsakeeperblog
http://www.facebook.com/ItsAKeeper

[Reply]

SnoWhite February 10, 2011 at 7:30 am

:) Thanks for reminding me of these!!

[Reply]

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