Selection Of Mini Cakes Recipe

Prep

Preheat oven to 350°F (175°C). Grease six cavities of a mini cake pan or a muffin tin; line with small parchment rounds if desired.

In a medium bowl whisk together 1 cup flour, 1/2 cup sugar, 1 tsp baking powder and 1/4 tsp salt until evenly combined.

In a separate bowl whisk the melted butter, 1/2 cup milk, 1 large egg and 1 tsp vanilla until smooth.

Pour the wet ingredients into the dry and stir gently until just combined; do not overmix. Scrape batter into the prepared cavities, filling about 2/3 full.

Bake for 14–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pan halfway through if your oven is uneven.

Cool cakes in pan for 5 minutes, then transfer to a wire rack to cool completely before glazing or frosting.

Prep

Preheat oven to 350°F (175°C). Grease six cavities of a mini cake pan or muffin tin.

Whisk together 3/4 cup flour, 1/4 cup cocoa powder, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt and 1/2 cup sugar in a bowl.

In a separate bowl mix 1/4 cup vegetable oil, 1/2 cup buttermilk, 1 large egg and 2 tbsp hot water until combined.

Combine wet into dry and stir gently until smooth. Divide batter among the prepared cavities, filling about 2/3 full.

Bake 14–18 minutes, until a toothpick inserted comes out with a few moist crumbs. Allow to cool in pan 5 minutes, then finish cooling on a rack.

Prep

Preheat oven to 350°F (175°C). Grease six cavities of a mini cake pan.

In a bowl whisk 1 cup flour, 1/2 cup sugar, 1 tsp baking powder and 1/4 tsp salt.

In another bowl cream 1/4 cup softened butter lightly with the sugar, then beat in 1 large egg, 1/2 cup milk, 1 tbsp lemon juice and 1 tbsp lemon zest until combined. Stir in 1 tsp poppy seeds.

Fold wet into dry until just combined. Portion into prepared cavities, filling each about 2/3 full.

Bake 14–18 minutes until set and a toothpick comes out cleanish. Cool 5 minutes in pan then transfer to rack to cool completely.

Basic vanilla glaze (for vanilla cakes): In a small bowl sift 1 cup powdered sugar, whisk with 2 tbsp milk and 1/2 tsp vanilla until glossy and smooth. If too thick add drops of milk; if too thin add more powdered sugar. Spoon or dip cooled vanilla mini cakes and let set on a rack.

Chocolate buttercream (for chocolate cakes): In a bowl beat 1/2 cup softened butter until pale, add 2 tbsp cocoa powder and 1.5 cups powdered sugar alternately with 1 tbsp milk or cream until spreadable. If too stiff add a little more milk. Pipe or spread onto cooled chocolate mini cakes.

Lemon glaze (for lemon poppy cakes): Whisk 1/2 cup powdered sugar with 1 tbsp fresh lemon juice until smooth; spoon over cooled lemon cakes and garnish with extra zest or poppy seeds.

Finish: Optionally dust with cocoa for chocolate cakes, add sprinkles to vanilla glaze, or a light brush of melted butter then sugar for a sparkle. Let frostings set 10–15 minutes before serving.