Best Cherry Mini Cakes Recipes

MINI CRAB CAKES WITH CHERRY TOMATO AND CORN SALSA

Steps:

• Crab Cakes:.
• Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
• In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
• Add crabmeat and mix together gently.
• Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
• Cover with plastic wrap and refrigerate for at least an hour.
• Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
• Drain on paper towels.
• Heat remaining butter and oil and repeat with the rest of the crab cakes.
• To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
• Cherry Tomato and Corn Salsa:.
• Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
• Lift corn from water and set aside to cool.
• When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
• Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
• Cover and refrigerate at least 2 hours before serving.
• The salsa will keep in the refrigerator for up to three days.
• Makes about 3 cups of salsa.

MINI ALMOND CAKES WITH CHOCOLATE OR CHERRY

Steps:

• Make the chocolate ganache, if using: In a heavy-bottomed saucepan, heat cream until bubbling (or place the cream in a glass measuring cup and heat it in the microwave). Remove from heat, add chocolate and let sit for 1 minute, then stir until smooth. Transfer chocolate to a small container (preferably metal) and freeze until firm, at least 30 minutes.
• Scoop and roll into 3/4-inch balls. Note that the ganache is very soft and can be messy to handle, but getting perfectly round balls isn't necessary. Place in refrigerator until needed. Ganache balls can be prepared up to 1 week ahead.
• Heat oven to 350 degrees. Butter a muffin tin.
• Using a food processor or blender, mix almond flour, confectioners' sugar and salt until powdery, about 30 seconds. Add eggs and almond extract and process until smooth, 30 seconds longer. Pulse in butter, cornstarch and baking powder. Scrape mixture into a large bowl.
• Using a beaters or an electric mixer, whip egg whites until very foamy. Gradually add granulated sugar while beating eggs until stiff peaks form.
• Using a spatula, gently and carefully fold a third of the egg whites into almond mixture to lighten it. Then, fold in the rest of the whites just until no streaks remain.
• Spoon batter into prepared muffin tins, and bake for 10 minutes. Remove from oven. Pull balls of ganache from refrigerator, if using, and place 1 ball in center of each cake, pushing it down halfway into batter. Or spoon 1 teaspoon cherry jam on top of each cake; do not push down. Return to oven and bake until light brown and a toothpick inserted into cake (and not the chocolate or cherry) comes out clean, another 8 to 10 minutes. Serve warm or at room temperature, preferably within 8 hours of baking.

CHERRY MINI POUND CAKES

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.

CHERRY MINI CAKES

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.

CHERRY MINI CAKES

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.

BLUEBERRY CHERRY MINI POUND CAKES

Steps:

• 1. Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended, then on high speed 5 minutes until light and fluffy.
• 2. Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
• 3. Fold in fruit and white chcocolate. Turn batter evenly into 6 greased and floured mini loaf pans (I used my perfect brownie pan and it required less baking time)
• 4. Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center comes out clean.
• 5. Let cool in pans 5 minutes; invert on wire racks and let cool completely. Decorate as desired. Makes 6 mini loafs.