Mini Christmas Cakes
Delightful bite-sized cakes filled with festive flavors and topped with buttercream frosting, perfect for holiday celebrations.
Ingredients
For the Cake
- 1 cup unsalted butter, softened The foundation for a rich and tender cake.
- 1 cup granulated sugar For that signature sweetness.
- 4 large eggs, room temperature Essential for a fluffy texture.
- 1.5 cups all-purpose flour The main body of your cakes.
- 1 tsp baking powder To help them rise beautifully.
- 0.5 tsp salt To balance the flavors.
- 1 tsp pure vanilla extract For a warm, aromatic touch.
- 0.25 cup whole milk Keeping them moist and luscious.
- zest of 1 orange (optional) Adding a festive, zesty aroma.
For the Buttercream
- 1 cup unsalted butter, softened The base for your decadent frosting.
- 3.5 cups powdered sugar, sifted For the perfect sweetness.
- 1 tsp pure vanilla extract Enhancing the buttercream’s flavor.
- 2-3 tbsp heavy cream or milk To achieve your desired consistency.
- pinch salt To cut the sweetness slightly.
For Decoration
- Fresh cranberries Adding a pop of color and a tart bite.
- Rosemary sprigs Infusing a festive herbal note.
- Edible gold stars or sprinkles For that magical Christmas sparkle.
- Powdered sugar (optional, for dusting) A snowy finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease your mini cheesecake pan, jumbo muffin tin, or mini cake molds with butter or cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined then set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar with a hand mixer until light and fluffy—about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest (if using) until well combined.
- Alternately add the dry flour mixture and whole milk to your wet ingredients, mixing gently until just combined to ensure a tender cake.
Baking
- Fill your prepared molds about three-quarters full to allow space for rising. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cooling in the pan for 5 minutes before transferring to a wire rack to cool completely.
Buttercream Preparation
- Beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until fully combined.
- Then, add vanilla and 2 tablespoons of heavy cream or milk, adjusting the consistency as needed, mixing in a pinch of salt.
Decoration
- Once the cakes are completely cool, use a piping bag to swirl the buttercream on top.
- Decorate each mini cake with fresh cranberries, rosemary sprigs, and edible gold stars or sprinkles, finishing with a dusting of powdered sugar, if desired.
Notes
For the best results, ensure your eggs and butter are at room temperature. Sift your dry ingredients to prevent lumps and even distribution. Feel free to experiment with different extracts for unique flavors.