Description
Delightful Mini Easter Cakes blend pastel charm with springtime sweetness, creating adorable bite-sized treats perfect for festive gatherings. Each miniature confection promises a delectable journey of flavor and whimsy you’ll savor with pure joy.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
Flavor and Coloring Ingredients:
- 1 teaspoon vanilla extract
- Gel food coloring (optional for pastel-colored cakes)
Frosting and Decoration Ingredients:
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla or almond extract
- Gel food coloring (pastel pink, yellow, blue, green)
- Easter sprinkles
- Mini chocolate eggs or jellybeans
- Shredded coconut (optional, for a grass effect)
Instructions
- Prepare the foundational cake mixture by meticulously combining dry ingredients like flour, baking powder, and salt in a pristine mixing vessel. Ensure thorough blending without creating lumps.
- In a separate large mixing bowl, cream butter and sugar until the texture transforms into a light, airy consistency, achieving a pale and fluffy appearance.
- Gradually incorporate eggs, one at a time, gently folding each into the butter mixture. Add vanilla extract to enhance the aromatic profile of the batter.
- Progressively integrate the dry ingredient mixture with milk, alternating between the two components. Stir until a silky, uniform batter emerges without overmixing.
- For pastel-tinted variations, partition the batter into distinct bowls and delicately introduce gel food coloring, creating soft, muted hues.
- Preheat the oven to 350F (175C) and prepare mini cake or cupcake pan with a light coating of grease to prevent potential sticking.
- Carefully distribute the batter into individual molds, filling approximately three-quarters of each cavity to allow proper rising during baking.
- Place the pan in the preheated oven and bake for 12-15 minutes, monitoring until a toothpick inserted centrally emerges clean and dry.
- Remove from oven and allow cakes to rest in the pan for five minutes, facilitating gentle cooling and easy removal.
- Transfer mini cakes onto a wire cooling rack, permitting complete temperature equilibration.
- Craft a smooth glaze by whisking powdered sugar with milk and vanilla extract until achieving a luxurious, glossy consistency.
- Optionally divide the glaze into separate bowls and introduce delicate pastel food coloring for visual intrigue.
- Once cakes have cooled completely, embellish with drizzled glaze or spread frosting across the surface.
- Finalize the decorative process by adorning with festive Easter sprinkles, miniature chocolate eggs, or delicate coconut shavings.
Notes
- Customize colors by using gel food coloring for vibrant, soft pastel shades that make these mini cakes visually stunning and perfect for Easter celebrations.
- Prevent dry cakes by carefully measuring ingredients and not overmixing the batter, which can develop tough gluten and result in dense textures.
- Experiment with flavor variations by adding almond, lemon, or orange extract to complement the vanilla base and create unique taste profiles.
- Use silicone mini cake molds for easy release and consistent cake shapes, ensuring each mini cake looks professionally crafted and uniformly sized.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg