Mini Easter Cakes (Print Page)
Individually-sized sponge cakes with pastel icing and festive toppings, ready in 45 minutes for Easter celebrations.
# What You Need:
→ Cake Components
01 - 1 cup (125 g) all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup (115 g) unsalted butter, softened
05 - 2/3 cup (135 g) granulated sugar
06 - 2 large eggs, room temperature
07 - 1 tsp vanilla extract
08 - 1/3 cup (80 ml) milk
→ Pastel Icing
09 - 1 1/2 cups (180 g) powdered sugar, sifted
10 - 2-3 tbsp milk
11 - Assorted food coloring (pastel colors)
→ Festive Decorations
12 - Mini chocolate eggs or sugar decorations
13 - Edible flowers or sprinkles (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with paper cases.
02 - In a bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the flour mixture and mix gently. Add milk, then remaining flour mixture, mixing just until combined.
06 - Divide batter evenly among muffin cups, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Mix powdered sugar with milk until smooth, thick, and pourable. Divide into separate bowls and tint each with different pastel food coloring.
09 - Spoon or drizzle colored icing over each cooled cake. Decorate with mini eggs, edible flowers, or sprinkles as desired.
10 - Allow icing to set completely before serving.
# Expert Tips:
01 -
- These little cakes bake up in under 20 minutes leaving you time for the important stuff like eating half the decorations
- The sponge is tender and buttery without being too sweet letting those pretty pastel icings shine
02 -
- Overmixing the batter once you add the flour makes tough dense cakes so stop as soon as everything is combined
- Room temperature ingredients blend together seamlessly while cold ones create little pockets of unincorporated butter
03 -
- Spin the bowl of icing with a quick wrist flick to create a natural swirl pattern on the cakes
- Use a piping bag for more controlled icing designs if you want them looking professional