Cherry Mini-Cakes Recipe

Name: Cherry Mini-Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box white cake mix; 1 (1/4 ounce) package Kool-Aid; 1 ¼ cups water; ⅓ cup vegetable oil; 1 teaspoon cherry extract; 3 egg whites; 1 (2 lb) bag powdered sugar; ½ cup water; ½ cup light corn syrup; 2 teaspoons cherry extract; 1 teaspoon vanilla extract; 2 -3 teaspoons hot water; candy hearts

Servings: persons

1 (18 ounce) box white cake mix
1 (1/4 ounce) package Kool-Aid
1 ¼ cups water
⅓ cup vegetable oil
1 teaspoon cherry extract
3 egg whites
1 (2 lb) bag powdered sugar
½ cup water
½ cup light corn syrup
2 teaspoons cherry extract
1 teaspoon vanilla extract
2 -3 teaspoons hot water
candy hearts

1
Heat oven to 350, or 325 for dark or non-stick pans.
2
Grease bottoms only in miniture cupcake pan.
3
In large bowl or mixer, beat all mini-cakes ingredients on low for 30 seconds.
4
Beat on meduim speed 2 minutes, scraping bowl occasionaly.
5
Divide batter evenly in pan-about half full.
6
If using only 1 0r two small pans, refridgerate batter while baking other ckes, wash pan before refilling and baking next batch.
7
Bake 9-13 minutes or until toothpick comes out clean.
8
Cool 5 minutes.
9
Remove from pan, and cool completly -about 30 minutes.
10
Place cooling rack on cookie sheet or waxed paper to catch glaze drips.
11
In a 3 quart sace pan, mix all ingredients in glaze except for the hot water.
12
Heat over low heat until sugar is dissolved.
13
Remove from heat.
14
Stir in hot water.
15
If nessasary, stir up to 1 teaspoon more water so glaze will just coat cakes.
16
Turn each cake so top side is down on cooling rack.
17
Pour about 1 tablespoon glaze over each cake, letting glaze coat sides.
18
Let stand until glaze is set.
19
Top mini cakes with decoration and store loosely.
20
Enjoy!

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (18 ounce) box white cake mix, 1 (1/4 ounce) package Kool-Aid, 1 ¼ cups water, ⅓ cup vegetable oil, and more.

Yes, Cherry Mini-Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Mini-Cakes

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