Ingredients: |
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 preserves, large pieces snipped if necessary 30 maraschino cherries with stems, drained 1 recipe Powdered Sugar Icing
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Directions: |
Directions:1. Preheat oven to 350 degree F. Line thirty 1 3/4inch 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.
Powdered Sugar Icing 2 1/2 cups powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla Milk In a medium bowl, stir together powdered sugar, 2 tablespoons milk, and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to reach drizzling consistency. Makes 30 small cakes. |