Ingredients for Cherry Mini Cakes
- White Cake Mix
- Kool Aid
- Water
- Vegetable Oil
- Cherry Extract
- Egg Whites
- Powdered Sugar
- Light Corn Syrup
- Vanilla Extract
- Hot water (as needed, approximately 1-2 tablespoons)
- Candy Hearts
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How to Make Cherry Mini Cakes
- Preheat oven to 350°F (325°F for dark or non-stick pans).
- Grease only the bottoms of a mini cupcake pan.
- In a large bowl or mixer, combine all cake ingredients. Beat on low speed for 30 seconds.
- Beat on medium speed for 2 minutes, scraping down the bowl occasionally.
- Evenly divide the batter among the mini cupcake cups, filling each about halfway.
- If using only one or two small pans, refrigerate the remaining batter while baking the first batch. Wash and grease the pan before baking the next batch.
- Bake for 9-13 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes.
- Remove mini cakes from the pan and let cool completely on a wire rack (approximately 30 minutes).
- Place a wire rack on a cookie sheet or waxed paper to catch glaze drips.
- In a 3-quart saucepan, combine all glaze ingredients except hot water.
- Heat over low heat, stirring constantly, until the sugar is dissolved.
- Remove from heat and stir in the hot water.
- If necessary, stir in up to 1 teaspoon more hot water until the glaze reaches a pourable consistency.
- Invert each mini cake onto the wire rack, placing the top-side down.
- Pour about 1 tablespoon of glaze over each cake, allowing it to coat the sides.
- Let stand until the glaze has set.
- Decorate mini cakes as desired and store loosely covered.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
162g
Fat
3g
Carbs
15g
