“Super yummy! I made these because it was something different and also I could make small sizes to take to work...this makes cake portable! They are PERECT for spring/summer! I tweaked this recipe a little bit, the original is from Betty Crockers Annual Recipies 08 cookbook.”
READY IN:
26mins
SERVES:
30-60
YIELD:
60 mini-cakes
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box white cake mix
  • 1 (1/4 ounce) package Kool-Aid
  • 1 14 cups water
  • 13 cup vegetable oil
  • 1 teaspoon cherry extract
  • 3 egg whites
  • Glaze
  • 1 (2 lb) bag powdered sugar
  • 12 cup water
  • 12 cup light corn syrup
  • 2 teaspoons cherry extract
  • 1 teaspoon vanilla extract
  • 2 -3 teaspoons hot water
  • Decoration
  • candy hearts

Directions

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

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