Description
Charming and versatile mini cakes perfect for any gathering, inspired by delightful childhood memories of baking.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cocoa powder (optional)
- 1/2 cup fruit puree (like raspberry or mango) (optional)
- 1/2 teaspoon almond extract (optional)
- Fresh berries for garnish
- Powdered sugar for garnish
- Whipped cream for garnish
Instructions
- Begin by gathering all your ingredients and greasing your mini tin cake molds with butter or non-stick spray. Preheat your oven to 350°F (175°C).
- Combine the softened butter and sugar in a mixing bowl until light and fluffy. Add eggs one at a time, then mix in milk and vanilla extract. Sift in flour, baking powder, and salt, folding gently.
- Pour the batter evenly into the mini tins, filling them about two-thirds full. Bake for 15-20 minutes until a toothpick inserted comes out clean. Cool in molds, then remove to a wire rack.
Notes
Try adding cinnamon or citrus zest for unique variations. Can be made vegetarian or gluten-free by substituting ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg