Friday, October 19, 2012

Jelly Cake Bites

My husband's favorite cake is his grandmother's jelly cake. Here, I have taken the recipe and created bite size portions for easy party eating!


1 1/2 c sugar
1/2 c shortening
2 c flour
2 1/2 tsp baking power
1/2 tsp salt
1 c milk
2 eggs
1 tsp vanilla extract
~1 cup of raspberry preserves

1. Prepare in a large mixing bowl~
    1 1/2 cup Sugar
    1/2 cup Shortening
    Beat together till smooth.

2. Then sift:
    2 cups Flour
    2 1/2 tsp Baking Powder
    1/2 tsp Salt
...and combine steps 1. and 2.

3. Add 1 cup Milk
    2 Eggs
    1 tsp Vanilla Extract
Using an electric mixer, beat on Medium till fully combined.

Put papers into mini-muffin tins, and fill each approx. 2/3 full. Bake for 8-10 min, or till golden and an inserted skewer somes out clean. Let cool. While your mini cupcakes are cooling, make the frosting (recipe below).

Poke a hole into each mini cupcake top and {with a pastry bag and small round tip} fill with raspberry jam.

Top with a dollop of frosting (ingredients/directions below). Store in an air tight container at room temp. Unfrosted bites can be frozen for later use.

Frosting Ingredients:
1 pkg (1 lb.) Confectioners Sugar (approx. 3 3/4 cups)
1/2 cup - butter softened
3 to 4 tablespoons - milk
1 teaspoon - vanilla

Combine in large bowl, with mixer at low speed, confectioners' sugar, butter, milk and vanilla.

Beat at medium speed 1-2 minutes until creamy. If desired, add more milk (in tiny increments)until frosting is spreading consistency.


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