Cherry Mini Cakes Recipes

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MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.

Provided by Nancy Singelyn

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 7

24 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 eggs
2 ½ tablespoons lemon juice
1 teaspoon vanilla extract
1 (12 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Place a vanilla wafer into the bottom of each muffin cup.
  • Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
  • Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g

CHERRY MINI CAKES



Cherry Mini Cakes image

Folks are fans of bite-size desserts. And these tiny, tender cakes topped with a sweet glaze are no exception!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 58

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 package (0.13 oz) cherry-flavored unsweetened soft drink mix
1 teaspoon almond extract
1 bag (2 lb) powdered sugar (8 cups)
1/2 cup water
1/2 cup corn syrup
2 teaspoons almond extract
2 to 3 teaspoons hot water
Miniature red candy hearts

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Grease bottoms only of about 58 mini muffin cups. In large bowl, beat mini cakes ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
  • Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.
  • Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 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 hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes.
  • Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes.
  • Top each cake with candy hearts. Store loosely covered.

Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Mini Cake (Cake and Glaze Only), Sodium 60 mg, Sugar 19 g, TransFat 0 g

CHERRY MINI POUND CAKES



Cherry Mini Pound Cakes image

Make and share this Cherry Mini Pound Cakes recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 1h10m

Yield 6 Mini Pound Cake

Number Of Ingredients 10

1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 cups quartered maraschino cherries, well drained
powdered sugar

Steps:

  • With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
  • Combine flour, baking powder and salt.
  • Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
  • Fold in cherries.
  • Turn batter into greased and floured mini loaf pans.
  • Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
  • Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
  • Dust with powdered sugar just before serving.

MINI CHOCOLATE-CHERRY BUNDT CAKES



Mini Chocolate-Cherry Bundt Cakes image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h25m

Yield 6 cakes

Number Of Ingredients 14

12 maraschino cherries
1 cup all-purpose flour, plus more for coating the cherries
1 cup sugar
1/8 teaspoon kosher salt
1/4 cup buttermilk
2 tablespoons cherry syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg
1 stick (8 tablespoons) salted butter
2 heaping tablespoons cocoa powder
1 cup heavy cream
1 teaspoon vanilla extract
8 ounces semisweet chocolate, broken into pieces

Steps:

  • For the cakes: Preheat the oven to 350 degrees F.
  • Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
  • In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
  • Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
  • Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
  • Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
  • For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
  • Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! -Kay Keller, Morenci, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 12

1 cup crushed vanilla wafers (about 30 wafers)
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
1 large egg, room temperature, lightly beaten
TOPPING:
1 pound pitted canned or frozen tart red cherries
1/2 cup sugar
1 tablespoon cornstarch
Red food coloring, optional

Steps:

  • Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 213 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 127mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

SIMPLE CHERRY CAKE!



Simple Cherry Cake! image

A recipe so simple and classic, it melts in your mouth with a explosion of taste. A great cherry recipe.

Provided by crazycupcakegirl

Time 50m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to 180 C/160 C fan.Cream the 200g of butter and sugar along with the vanilla essence.
  • Crack the eggs in to the bowl and stir in, the slowly add the flour and baking powder, stir until golden.
  • Dice the glace cherries and gently fold in the glace cherries. Then grease two baking tins with the extra butter.
  • Put the tins in the oven for 50mins until risen. Then take the cake out of the oven and let it cool for 10mins. Spread the jam in onto the cake and sandwich the cake together. And sieve icing sugar on top for a nice finish.

CHERRY MINI CAKES



CHERRY MINI CAKES image

Aren't these little cakes adorable! Would be very elegant on your Holiday Table! Mele Kalikimaka, Everyone!!! XOXOX Jo

Provided by Jo Anne Sugimoto

Categories     Cakes

Number Of Ingredients 14

1 box white cake mix with pudding
1 pkg 0.14 oz. cherry flavored unsweetened soft drink mix
1/4 c water
1/3 c vegetable oil
t tsp almond extract
3 egg whites
FOR GLAZE:
2 lb powdered sugar
1/2 c water
1/2 c corn syrup
2 tsp almond extract
2 to 3 tsp hot water
holiday decorations or candy hearts
piping bag or zip-lock bag

Steps:

  • 1. Heat oven to 375 degrees or 325 degrees for dark or nonstick pans.
  • 2. Grease only the bottoms only of about 60 mini muffin cups with shortening or cooking spray, or you can use liners.
  • 3. In a large bowl, beat all mini cake ingredients with an electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping sides of bowl occasionally.
  • 4. Divide batter evenly among muffin cups about 1/2 full. If using one pan at a time, refrigerate batter while the other little cakes are baking. Wash pan before filling with batter again, or place new liners.
  • 5. Bake 10 to 13 minutes, do a toothpick test and if it comes out clean, remove the cakes to a wire rack and cool for about 5 minutes then remove them from the pan to cool completely.
  • 6. Place the cupcakes on a wire rack with a drip pan below or use waxed paper to catch the dripping glaze.
  • 7. In a 3-quart saucepan, mix all glaze ingredients except the hot water on low-heat, stirring frequently until sugar is dissolved.
  • 8. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat the cakes.
  • 9. Turn each cake, top side down on cooling rack. Pour about 1 Tbsp. of glaze over each cake, letting the glaze coat the sides. Let stand until the glaze is set, about 15 minutes.
  • 10. Top each cake with your chosen decorations. Store covered at room temperature.
  • 11. Can also be frozen for up to 2 weeks.

MINI CHERRY CHEESECAKES



Mini Cherry Cheesecakes image

After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 7

24 vanilla wafer cookies
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon almond or vanilla extract
1 can (21 oz) cherry pie filling
1/2 cup toasted, sliced almonds

Steps:

  • Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
  • In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
  • Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g

CHERRY CHEESECAKE CUPCAKES



Cherry Cheesecake Cupcakes image

So tasty! These are sure to disappear quickly after you make them! Good recipe to make the day before serving.

Provided by littlebettycrocker

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 8

1 cup graham cracker crumbs
¾ cup butter, melted
2 tablespoons white sugar
1 pound whipped cream cheese
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
  • Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.
  • Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.
  • Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 17.9 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 6.9 g, Sodium 152.3 mg, Sugar 9.3 g

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