CHERRY MINI CAKES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE:
1 BOX WHITE CAKE MIX
ALL INGREDIENTS LISTED ON BOX
1 PACKAGE(0.13OZ) I USE KOOLAID
CHERRY FLAVORED UNSWEETENED SOFT DRINK MIX
1 TEASPOON ALMOND EXTRACT
GLAZE:
1 BAG (2 LB.) POWDERED SUGAR
½ CUP WATER
½ CUP LIGHT CORN SYRUP
2 TEASPOON ALMOND EXTRACT
2 TO 3 TEASPOON HOT WATER
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Directions: |
Directions:HEAT OVEN TO 375 DEGREE (FOR DARK OR NON STICK PAN 350 DEGREE)
GREASE THE BOTTOM OF ABOUT 58 MINI MUFFIN CUPS
LARGE BOWL BEAT CAKE INGREDIENTS WITH ELECTRIC MIXER ON LOW SPEED 30 SECONDS THEN ON MEDIUM SPEED 2 MINUTES. SCRAPING BOWL OCCASIONALLY. DIVIDE BATTER EVENLY INTO MUFFIN TINS
BAKE 10 TO 13 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. COOL 5 MINUTES REMOVE FROM PANS TO COOLING RACK SO THAT TOP SIDE IS DOWN. COOL COMPLETELY.
PLACE COOLING RACK ON WAX PAPER OR COOKIE SHEET
IN 3 QUART SAUCEPAN MIX GLAZE INGREDIENTS EXCEPT THE HOT WATER. HEAT OVER LOW TEMPERATURE STIRRING FREQUENTLY UNTIL SUGAR IS DISSOLVED. REMOVE FROM HEAT. STIR IN HOT WATER. IF NEEDED ADD UP TO 1 TEASPOON OF HOT WATER SO GLAZE IS THIN ENOUGH TO COAT. POUR ABOUT 1 TBLSPOON OVER EACH CAKE
LET STAND UNTIL SET
STORE LOOSELY COVERED |
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