Mini Cakes Recipe | Mom’s Recipes

Learn how to make them by checking out the recipe and tips for these delicate, elegant and delicious cupcakes. They are ideal for parties or tea time. Compliments guaranteed!

Dough Ingredients

• 1 cup (tea) sugar
• 175 grams of unsalted butter
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 and ½ cups self-raising wheat flour, sifted
• 2 tablespoons of milk
• 3 tablespoons cherry jam

Buttercream filling

• 150 grams of icing sugar
• 75 grams of unsalted butter

Ingredients Coverage

• 450 grams of icing sugar
• Juice of ½ lemon
• Food coloring
• Confectionery

Dough Preparation Method

1. Grease a baking tray and line the bottom with baking paper.
2. Preheat the oven to 190ºC.
3. In a mixer, beat the sugar with the butter until you get a light and fluffy mixture. Reserve.
4. In a bowl, lightly beat the eggs with the vanilla.
5. In the reserved butter mixture, add ¼ of the egg mixture and a tablespoon of wheat flour and beat well.
6. Gradually add the rest of the egg mixture and continue beating.
7. Add, delicately incorporating, the rest of the flour and milk.
8. Pour the dough into the pan and bake for approximately 25 minutes or until it is lightly golden and firm to the touch.
9. Remove from the oven and let cool for 10 minutes.
10. Then turn out onto a wire rack to cool completely.
11. Remove the baking paper used for baking.

Buttercream Preparation Method

Using a mixer, beat the sugar with the butter until you get a smooth cream. Reserve.

Pre-Assembly

1. Cut the cake in half, horizontally.
2. Spread the fruit jelly over one half and the buttercream over the other.
3. Place one part over the other, joining the two fillings.
4. Cut the cake into equal squares.

Preparation Mode Coverage

1. In a measuring cup or jar, add the lemon juice and top up with hot water until you reach the 60 ml mark.
2. Dissolve the icing sugar in this mixture, stirring constantly.
3. If necessary, gradually add more hot water until you obtain a homogeneous mixture.
4. Add the coloring and mix well.

Assembly

1. Transfer the cake squares to a wire rack placed over the baking sheet. The baking tray will hold the drippings of icing that will fall.
2. Pour the icing over the cupcakes, covering them completely, or just cover the top, allowing the icing to run a little, leaving the cake layers visible.
3. Decorate with sprinkles.
4. Let it dry for 15 minutes.

Mom Tips

Use butter at room temperature.

For chocolate version: ice the cupcakes well. Cover them with melted dark chocolate. Decorate to taste or let it dry and then decorate with streaks of melted white chocolate. Two hundred and fifty grams of dark chocolate is enough to make the recipe. For white chocolate, fifty grams.

Check out the strawberry chocolate cake recipe

Approximate yield of 15 units.