Servings: 12 mini cakes
Calories: 130kcal
Cost: $5 - $20
Equipment
- Mixing bowls
- Whisk
- Muffin tins or mini loaf pans
- Oven
- Toothpick
- Piping bags (for decoration)
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch teaspoon salt
- 1/2 cup softened butter
- 3/4 cup sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- In a bowl, combine flour, baking powder, and salt. Whisk to combine.
- In another bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk. Stir gently.
- Pour the batter into molds, filling each about 2/3 full.
- Bake in a preheated oven at 350°F (175°C) for 15–20 minutes.
- Test doneness with a toothpick; if it comes out clean, cakes are done.
- Once cooled, decorate the cakes as desired.
Notes
Feel free to customize the flavor by adding lemon zest or cocoa powder. Use muffin tins, mini loaf pans, or even greased jar lids if you don’t have mini cake pans. If frosting doesn’t turn out perfectly, scrape it off and try again—no one will mind! These mini cakes freeze well in an airtight container; just thaw before serving. Perfect for events like weddings, birthdays, or afternoon teas—let your creativity shine!
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 50mg | Sugar: 7g | Vitamin A: 150IU | Calcium: 15mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!