Little Holiday Cakes
Little Holiday Cakes is a dairy free recipe with 24 servings. One portion of this dish contains roughly 1g of protein, 7g of fat, and a total of 224 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. This recipe from Taste of Home requires pastry ), raspberry jam, velvet cake mix, and sprinkles. From preparation to the plate, this recipe takes about 35 minutes. If you like this recipe, you might also like recipes such as Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes, Holiday Mini Cakes, and Holiday Gift Cakes.
Roll pastry to 1/8-in. thickness.
Cut twenty-four 2-1/2-in. circles. Press onto the bottom and 1/2 in. up the sides of greased muffin cups. Top each with 1 teaspoon jam; set aside.
Prepare cake mix batter according to package directions for cupcakes. Fill prepared muffin cups three-fourths full.
Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting and decorate with sprinkles.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.