Cherry Baby Cakes

Yield: about 60

Ingredients

Cakes

• 1 1/3 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary

Icing

• 2 1/2 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk

Garnish

• 60 maraschino cherries with stems, drained

Instructions

1. Heat oven to 350 degrees F. Line 60 (1 3/4-inch) muffin cups with miniature paper bake cups; set aside.

Cupcakes

1. In a large mixing bowl combine flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla extract. 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.
2. Bake cupcakes about 12 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

Icing

1. In a small bowl, combine confectioners' sugar, vanilla extract and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

Garnish

1. Pat cherries dry with clean paper toweling. Drizzle each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of cakes.

Notes

If you make the mini cakes, you'll have plenty to stash - unfrosted - in the freezer in tightly covered containers for up to three months. Thaw and frost when ready to eat more. Or use the batter to make about 16 full-size cupcakes.

Nutrition

Per serving: Calories 63; Carbohydrates 13g; Protein 0g; Fat 1g, including sat. fat 1g; Cholesterol 6mg; Sodium 36mg; Dietary fiber 0g