Cherry Mini Cakes

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.

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