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Monday, August 22, 2011


I had planned to make these treats to take to a friends house, but sadly she fell ill, and we were forced to consume them following the back-to-school skating party. They were yummy, especially with extra icing drizzled on - but all kids asked for the cherry preserves to be left out next time.


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
18 maraschino cherries (the recipe recommended the cherries have stems, and it would have looked pretty, but I happily used the stemless ones my sweet husband picked up for me at the store)
1 recipe powdered sugar icing (below)

Preheat oven to 350F.  Line 18 miniature muffin cups with paper baking cups, set aside.
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 teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry preserves, and top with 1 teaspoon of additional batter.
Bake cupcakes about 12 minutes or until toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pans, cool completely on wire rack.
Pat cherries dry with clean paper towel. Drizzle each cupcake with about 1 teaspoon of icing (or more to taste) Place a cherry on top of baby cakes.
Ina small bowl combine 2 1/2 cups powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk or 1/2 and 1/2. Stir in additional milk until icing reaches drizzling consistency.

recipe adapted from Better Homes and Gardens, February 2004

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