Description
Fluffy, vanilla-infused mini cakes topped with luscious cherry frosting and crunchy almond slices. A delightful bite-sized treat perfect for any occasion!
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
For the Frosting:
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 2 tablespoons cherry puree
- 1/2 teaspoon almond extract
- Maraschino cherries and almond slices for garnish
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C) and line or grease a mini cake pan.
- Make the Cake Batter: Beat butter and sugar together until fluffy. Add eggs and vanilla extract, mixing until combined.
- Incorporate Dry Ingredients: Gradually mix in flour, baking powder, and salt, alternating with milk, until the batter is smooth.
- Bake the Cakes: Fill mini cake molds and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Prepare the Frosting: Beat butter and powdered sugar until creamy. Mix in cherry puree and almond extract, beating until smooth.
- Decorate: Pipe or spread the cherry frosting onto the cooled cakes. Garnish with maraschino cherries and almond slices.
Notes
- Substitute fresh cherry puree with maraschino cherry juice for extra flavor.
- For added crunch, toast the almond slices before using.
- Store mini cakes in an airtight container for up to 3 days.
Nutrition
- Calories: 180 kcal per cake
