Cherry Baby Cakes Recipe 445

Steps:

• For the Cupcakes: Preheat the oven to 350 degrees F.
• In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
• Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
• For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
• Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
• Whisk flour, baking powder, and salt together in a bowl.
• Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
• Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Steps:

• In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
• Preheat the oven to 450 degrees F.
• In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
• In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
• Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
• Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
• Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
• To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 12 holes of a deep muffin tray and line each hole with a strip of baking parchment - this will help you lift out the brownies later (or line 16 holes of 2 trays with muffin cases). Put the butter, 150g of the chocolate, sugar and vanilla in a heatproof bowl, suspended over a pan of barely simmering water. Heat gently, stirring now and again until melted, then remove from the heat and leave to cool for a few mins. Meanwhile, sift the flour, cocoa, baking powder and a good pinch of salt together in a large bowl.
• Add the warm, melted chocolate mixture, the eggs, cherries and the remaining 50g chocolate to the dry ingredients, then mix until just combined. Divide the mixture between the holes of the muffin tray/cases, making sure each one gets a few pieces of cherry. Bake for 18 mins until cooked but still gooey in the centre - they will continue cooking a little as they cool down. Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely, or eating warm with a dollop of cream, a dusting of cocoa and extra cherries on top, if you like.