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–+ servings

Vanilla Bloom Minis

Delicate mini vanilla cakes topped with a light floral frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Cake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
Frosting
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 1-2 tbsp milk to achieve desired consistency
  • 1 tbsp edible flowers for decoration

Method
 

Prepare the Cake Batter
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, eggs, vanilla extract, and milk to the dry ingredients.
  4. Mix with an electric mixer until smooth and well combined.
Bake the Minis
  1. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 12-15 minutes or until a toothpick comes out clean.
  3. Allow the mini cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting
  1. In a mixing bowl, beat together powdered sugar and softened butter until creamy.
  2. Add vanilla extract and milk, mixing until smooth and spreadable.
Decorate the Minis
  1. Once the mini cakes are completely cool, frost each with the prepared frosting using a piping bag.
  2. Top each mini with edible flowers for decoration.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 60mgSugar: 12gVitamin A: 250IUCalcium: 30mgIron: 0.5mg

Notes

These mini cakes are best served fresh but can be stored in an airtight container for up to 2 days.

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