Mini Easter Cakes (Printable Version)
Individually-sized sponge cakes with colorful pastel icing and festive Easter toppings, ideal for spring gatherings.
# Ingredient List:
→ Cake Components
01 - 1 cup all-purpose flour (125 g)
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened (115 g)
05 - 2/3 cup granulated sugar (135 g)
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/3 cup milk (80 ml)
→ Pastel Icing
09 - 1 1/2 cups powdered sugar, sifted (180 g)
10 - 2-3 tablespoons milk
11 - Assorted food coloring in pastel shades
→ Festive Decorations
12 - Mini chocolate eggs or sugar decorations
13 - Edible flowers or sprinkles (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Thoroughly grease a 12-cup muffin tin or line with paper baking cups.
02 - Sift together all-purpose flour, baking powder, and salt in a medium mixing bowl. Set aside.
03 - Beat softened unsalted butter and granulated sugar in a large bowl until pale and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in vanilla extract.
05 - Fold in half the dry ingredients. Add milk, then remaining flour mixture. Mix just until incorporated—do not overmix.
06 - Distribute batter evenly among prepared muffin cups, filling each approximately two-thirds full.
07 - Bake for 18-20 minutes until a wooden skewer inserted into the center emerges clean. Cool in pan for 5 minutes before transferring to a wire rack.
08 - Whisk powdered sugar with milk until smooth and thick but pourable. Divide into separate bowls. Tint each portion with a different pastel food coloring.
09 - Once cakes are completely cooled, drizzle or spoon colored icing over each one. Top with mini chocolate eggs, edible flowers, or sprinkles. Allow icing to set before serving.
# Tips from hearthlykitchen:
01 -
- These disappear faster than you can say Easter bunny at any gathering
- The portion size is perfect for letting everyone try multiple flavors
- Kids absolutely love decorating them almost as much as eating them
02 -
- Overmixing the batter makes tough little cakes, so stop as soon as flour disappears
- Room temperature ingredients create the best texture, so plan ahead
- Let cakes cool completely before icing or it will melt right off
03 -
- Add citrus zest to the batter for a subtle fresh brightness
- Use a small ice cream scoop for perfectly equal portions