Description
Mini Easter Egg Cakes: An Incredible Ultimate Recipe to Celebrate
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder (for chocolate cakes)
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk
- 2 cups powdered sugar (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 2 tablespoons milk (for frosting)
- Food coloring (various colors)
- Mini chocolate eggs or candy decorations
Instructions
- Follow these simple steps to create your Mini Easter Egg Cakes:
- Preheat the oven to 350°F (175°C) and prepare a mini cupcake pan with liners.
- Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder (if using), baking powder, baking soda, and salt.
- Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth and well incorporated.
- Fill the Pan: Spoon the batter into the mini cupcake liners, filling each about two-thirds full.
- Bake: Place in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and allow the cakes to cool in the pan for 5 minutes before transferring them to wire racks to cool completely.
- Prepare the Frosting: In a bowl, cream the softened butter and powdered sugar. Gradually add the milk until you reach a smooth and creamy consistency.
- Color the Frosting: Divide the frosting into small bowls and add food coloring to create your desired shades.
- Decorate: Once the cakes are completely cooled, frost each mini cake with your colored frosting and top with mini chocolate eggs or other decorations.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Easter Egg Cakes, Easter dessert, mini cakes, holiday baking