Chef's Selection Of Mini Sweets Recipe
Make Chef's Selection Of Mini Sweets Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mini Chocolate Cupcakes
Mini Fruit Tarts
Mini Cheesecakes
Method
Mini Chocolate Cupcakes
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a mini cupcake pan with liners.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.
- 5
Bake
Pour the batter into the lined cupcake pan, filling each cup about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Mini Fruit Tarts
- 7
Prepare Cream Cheese Mixture
In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- 8
Fill Tart Shells
Spoon the cream cheese mixture into each pre-made tart shell, filling them about 3/4 full.
- 9
Add Fresh Fruits
Top each tart with a variety of mixed fresh fruits, arranging them artistically.
- 10
Optional Glaze
If desired, brush the tops of the fruits with fruit glaze for a shiny finish.
- 11
Chill
Refrigerate the tarts for at least 30 minutes before serving to let the filling set.
Mini Cheesecakes
- 12
Preheat the Oven
Preheat your oven to 325°F (163°C) and line a mini cheesecake pan with liners.
- 13
Mix Cream Cheese and Sugar
In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- 14
Add Eggs and Sour Cream
Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined.
- 15
Fill Crusts
Pour the cheesecake batter into the mini graham cracker crusts, filling them about 3/4 full.
- 16
Bake
Bake in the preheated oven for 20-25 minutes or until the centers are set but still slightly jiggly.
- 17
Cool and Chill
Allow to cool to room temperature, then refrigerate for at least 2 hours before serving.