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Mini Cakes

Mini Cakes: Delightful Bites for Your Sweet Cravings

Mini cakes are irresistible treats that encapsulate the essence of celebration in perfectly portioned bites, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 mini cakes
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for gluten-free option.
  • 1.5 teaspoons baking powder Make sure it's fresh for optimal results.
  • 0.25 teaspoon salt Enhances flavors and balances sweetness.
  • 0.5 cups unsalted butter Can be replaced with vegetable oil or margarine for dairy-free cakes.
  • 1 cups granulated sugar Brown sugar can offer a richer flavor.
  • 2 large eggs You can use flax eggs for a vegan alternative.
  • 2 teaspoons vanilla extract Almond extract can be swapped for a unique twist.
  • 0.5 cups milk Almond or coconut milk can be used for a dairy-free option.
  • 0.5 cups cocoa powder Essential for chocolate mini cakes.
For the Glaze
  • 1 cups powdered sugar For extra flavor, consider vanilla or almond extract.
  • 2-3 tablespoons milk Swap with almond milk for a non-dairy version.

Equipment

  • Mini cake pans
  • mixing bowls
  • whisk
  • Measuring cups
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare mini cake pans by greasing them well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat together the unsalted butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with milk.
  6. For chocolate mini cakes, sift in cocoa powder and add hot coffee.
  7. Spoon the batter into prepared mini cake pans, filling each about 2/3 full.
  8. Bake for 15-20 minutes, checking for doneness with a toothpick.
  9. Let the mini cakes cool in the pans for 10 minutes, then transfer to a wire rack.
  10. Prepare the glaze by mixing powdered sugar, milk, and vanilla extract, then drizzle over cooled cakes.

Nutrition

Serving: 1mini cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Use high-quality ingredients for the best flavors and avoid overmixing.

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