Tiny Jelly Cakes Recipe

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Tiny Jelly Cakes

Mini cakes are topped with spreadable fruit and an almond to make little desserts that are great for a party or the buffet table at a brunch.

  • Nonstick cooking spray
  • 1/2 cup all-purpose flour
  • 3 tablespoons ground toasted almonds
  • 1 teaspoon baking powder
  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar or sugar substitute-sugar baking blend* equivalent to 1/4 cup sugar
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1/2 teaspoon vanilla
  • Several drops to 1/4 teaspoon almond extract
  • 1/4 cup fat-free milk
  • 2 tablespoons seedless raspberry, apricot, or peach spreadable fruit
  • Sliced almonds (optional)
  • Preheat oven to 375 degrees F. Coat twenty-four 1-3/4-inch muffin cups with nonstick cooking spray; set aside. In a small bowl, combine flour, ground almonds, and baking powder; set aside.
  • In a medium bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar; beat on medium speed until well mixed. Beat in egg, vanilla, and almond extract. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.
  • Fill prepared muffin cups, using about 2 teaspoons batter for each. Drop 1/4 teaspoon of the spreadable fruit on top of batter in each cup. If desired, top each cup with sliced almonds.
  • Bake about 10 minutes or until a toothpick inserted off center, but not into spreadable fruit, comes out clean. Cool in muffin cups on wire rack for 5 minutes; remove from cups. Cool completely. Makes 24 cakes.
Sugar Substitutes
  • Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use product amount equivalent to 1/4 cup sugar. Per serving with SUBSTITUTE: The same as above, except 43 cal., 4 g carbo.,
Nutrition Facts
  • Calories 47, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 5 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate .5, Fat .5.
  • Percent Daily Values are based on a 2,000 calorie diet
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