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Snowy Chocolate Baby Cakes
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| Ingredients Baby cakes: | |
| 1 (18.25 oz.) pkg. | devil's food cake mix |
| 1 (16 oz.) container | sour cream |
| 1/2 cup | milk |
| 1/4 cup | butter, melted |
| 2 large | eggs |
| 1 tsp. | vanilla extract |
| 24 paper muffin cups Winter White Glaze Garnishes: red cinnamon candies, fresh bay leaves Glaze: | |
| 4 cups | powdered sugar |
| 1 Tbsp. | meringue powder |
| 1/4 cup | hot water |
Directions
Baby cakes:
PREHEAT oven to 350*F.
Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium , and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed. Spoon batter into 24 greased and floured muffin cups.
Bake at 350*F for 20 to 22 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
Arrange cakes upside down on a serving platter. Spoon Winter White Glaze over cakes (about 1 Tbsp. per cake), spreading with a spatula to thoroughly cover cakes. Garnish, if desired.
Glaze:
Beat together all ingredients with an electric mixer until smooth. Use immediately.
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