Description
Delicate, rose-shaped mini cakes with a soft, buttery crumb and a refreshing citrus glaze. A beautifully elegant treat, perfect for Mother’s Day!
Ingredients
Units
Scale
For the Cakelets:
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) whole milk
- Zest of 1 grapefruit
For the Grapefruit Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp fresh grapefruit juice
- 1/2 tsp vanilla extract
- Sprinkles (optional, for garnish)
Instructions
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Preheat the Oven:
- Preheat oven to 350°F (175°C) and grease a rose-shaped cakelet pan or a standard muffin tin.
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Prepare the Batter:
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and grapefruit zest.
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Combine Ingredients:
- Gradually add the dry ingredients, alternating with milk, mixing until smooth and well combined.
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Bake the Cakelets:
- Fill each cake mold about ¾ full with batter.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before glazing.
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Make the Grapefruit Glaze:
- In a bowl, whisk together powdered sugar, grapefruit juice, and vanilla extract until smooth.
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Glaze & Decorate:
- Drizzle the glaze over the cooled cakelets.
- Garnish with sprinkles or decorative sugar if desired.
Notes
- For extra citrus flavor, add a few drops of grapefruit extract to the batter.
- Store cakelets in an airtight container at room temperature for up to 3 days.
- If using a silicone mold, allow cakes to cool completely before unmolding to keep their shape intact.
