Cherry Baby Cakes

By laceloulou

Ingredients

• 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 marmalade or cherry preserves, large pieces snipped if necessary
• 60 maraschino cherries with stems, drained
• 1 recipe powdered sugar icing

Preparation

Step 1

Preheat oven to 350 F. line thirty 1 3/4 inch muffin cups with paper bake cups; set aside

in a large mixing bowl combine flour,sugar, baking powder, and salt. add milk, butter, egg, and vanilla. beat with an electric mixer on low until combined. beat on medium for 1 minute. spoon 1 scant teaspoon batter into each muffin cup. add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter

bake cupcakes about 12 minutes or until a wooden toothpick inserted in centers comes out clean. cool in pans on a wire rack for 5 minutes. remove for pans; cool completely on wire rack

pat maraschino cherries dry with a paper towel. frost each cupcake with about 1/2 teaspoon icing. dip half of each cherry into remaining icing; place on top of baby cakes


Powdered sugar icing in a medium bowl stir together 2 1/2 cups powered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. stir in enough additional milk, 1 teaspoon at a time, to reach drizzling consistency.