Description
Sweet mini Easter cakes bring delightful springtime charm to holiday dessert tables. Pastel-frosted miniature treats showcase festive elegance with delicate decorations that charm guests.
Ingredients
Scale
- 1 ½ cups (360 ml) all-purpose flour
- ½ cup (120 ml) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) whole milk
- 1 ½ tsps baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- Gel food coloring (optional for pastel-colored cakes)
- 1 ½ cups (180 g) powdered sugar
- 2–3 tbsps milk or heavy cream
- ½ tsp 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
- Mixture Preparation: Blend flour, baking powder, and salt thoroughly in a mixing bowl, ensuring no lumps develop.
- Butter Transformation: Cream butter and sugar until achieving a light, pale, and fluffy consistency that appears almost cloud-like.
- Batter Development: Gently fold eggs into the butter mixture one at a time, incorporating vanilla extract to elevate the aromatic profile. Alternate adding dry ingredients and milk, stirring until a silky, uniform batter forms without overmixing.
- Color Infusion: If desired, divide batter into separate bowls and delicately introduce gel food coloring to create soft, muted pastel hues.
- Oven Readiness: Preheat oven to 350F (175C) and prepare mini cake or cupcake pan with a light grease coating to prevent sticking.
- Baking Process: Distribute batter into individual molds, filling approximately three-quarters of each cavity. Bake for 12-15 minutes, checking doneness with a toothpick that should emerge clean and dry.
- Cooling and Finishing: Allow cakes to rest in the pan for five minutes, then transfer to a wire rack for complete cooling. Craft a glossy glaze by whisking powdered sugar with milk and vanilla extract, optionally adding pastel food coloring.
- Decorative Finale: Once completely cooled, adorn mini cakes with drizzled glaze or frosting, and embellish with Easter sprinkles, chocolate eggs, or coconut shavings for a festive touch.
Notes
- Control Mixing Intensity: Avoid overmixing the batter to prevent dense, tough cakes; stir just until ingredients are combined for a light, tender texture.
- Temperature Precision: Use room temperature eggs and butter to ensure even mixing and optimal cake volume, creating a smoother, more consistent batter.
- Color Cautionary Note: Add gel food coloring sparingly and gradually to achieve soft pastel shades without overwhelming the delicate cake flavor.
- Baking Uniformity: Fill cake molds evenly and consistently, leaving slight space at the top to allow proper rising and prevent overflow during baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 13
- Calories: 245
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg