Candy cakes are usually big and dense; these have been modified a little.
¾ cup very warm water or milk
1 tsp sugar
2 tsp traditional yeast (1 package)
2½ cups flour
¾ teaspoon salt
¾ cup sugar
1 large egg
2 tsp vanilla extract
¼ cup melted butter, slightly cooled
1 cup icing sugar
1-2 Tbsp water
½ tsp vanilla
2 drops red food coloring
- Combine the water (or milk) and teaspoon of sugar. Sprinkle the yeast on top and allow to sit undisturbed, about 15 minutes.
- In a separate bowl, combine the flour, salt and ¾ cup sugar. Add in the yeast mixture and stir well.
- In a small bowl, beat the egg. Add the vanilla and melted butter. Add this to the flour-yeast mixture and stir well. Cover and let rise in a warm place for one hour.
- Divide the batter evenly among the 12 cups of a greased muffin tin. Preheat the oven to 350F while letting the cakes rise a second time, for about 20 minutes. Bake until puffed and golden about 25 to 30 minutes.
- Make the icing: Whisk the icing sugar with enough water to make icing. Add the vanilla and food coloring and stir well.
- Let the cakes cool and drizzle with icing.
Thank you to Nancy Weir, WICC office administrator, for testing the recipe, and sharing the delicious outcomes with family and church members.