Cherry Mini Cakes

I think these look so cute! I know it is the wrong time of year for hearts but I'm sure you could change this Betty Crocker recipe and use it for any holiday.

Cherry Mini Cakes

Ingredients:

1 box Betty Crocker super moist white cake mix

1 package (0.14 oz) cherry flavored unsweetened soft drink mix

1 1/4 cups water

1/3 cup vegetable oil

1 teaspoon almond extract

3 egg whites

1 bag (2 lb) powdered sugar (8 cups)

1/2 cup water

1/2 cup corn syrup

2 teaspoons almond extract

2 to 3 teaspoons hot water

Miniature red candy hearts

Directions:

Heat oven to 375 degrees Fahrenheit. (325 Fahrenheit for dark or nonstick pans). Grease bottoms only of about 60 mini muffin cups with shortening or cooking spray. In large bowl, beat all mini cakes ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 1/2 full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.) Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes. Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3 quart saucepan, mix all glaze ingredients except hot water. heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes. 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, about 15 minutes. Top each cake with candy hearts. Store loosely covered at room temperature.