Cake 38: Miniature Yellow Cakes

We had a wine / cake decorating night at my house! We baked 12 miniature yellow cakes in ramekins. We also made a generic batch of buttercream frosting, and raided the cabinets and fridge to find every possible cake topping, and went nuts decorating these adorable mini yellow cakes! This would make an excellent baking activity for kids, and also makes a fun activity for a girls’ gathering or wine night. We had a ton of fun, and a major sugar high, and I can’t wait to do it again! (Though next time I may do cupcakes instead.)

This generic yellow cake recipe is modified from the Better Homes and Gardens “Cupcakes” special interest issue.

Yellow Mini Cake Recipe Ingredients

  • 3/4 cup unsalted butter, softened
  • 3 eggs, room temperature
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups vanilla soy milk

Yellow Mini Cake Recipe Ingredients

Let the butter and eggs stand at room temperature for a while. Preheat your oven to 350 degrees. In a medium bowl, sift together the flour, baking powder and salt. In your kitchen mixer, beat the butter on high speed and gradually add the sugar, beating until combined. Scrape down the sides of your mixing bowl with a spatula, then continue to beat until the mixture is light and fluffy. Add the eggs one at a time, and beat just until blended. Alternate adding the dry ingredients mixture and the vanilla soymilk, beginning and ending with the flour mixture. Beat on a low speed or you could make a huge mess or overbeat your yellow cake batter.  Fill your cupcake cups or ramekins 1/2 to 2/3 full Рno more than 2/3 for sure.
For cupcakes, bake 18 to 22 minutes. For miniature cakes in ramekins, bake 24 to 26 minutes. For a full-size cake in an 8-inch round cake pan, I’m guessing about 45 minutes. If you use ramekins, you should end up with a dozen miniature cakes. Cool on a wire rack – then have fun icing however you want! I used this buttercream frosting recipe — without the mint — because I like how light and fluffy it is with the heavy cream, and if we had to let it sit for a while between cakes, we could just add a smidge more cream and whip on a high speed until it was light and fluffy and spreadable again.

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