Mini Easter Cakes (Printable)
Individually-sized sponge cakes with pastel icing and festive decorations for Easter gatherings.
# What You'll Need:
→ For the Cakes
01 - 1 cup (125 g) all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup (115 g) unsalted butter, softened
05 - 2/3 cup (135 g) granulated sugar
06 - 2 large eggs, room temperature
07 - 1 tsp vanilla extract
08 - 1/3 cup (80 ml) milk
→ For the Icing
09 - 1 1/2 cups (180 g) powdered sugar, sifted
10 - 2-3 tbsp milk
11 - Assorted food coloring (pastel colors)
→ Decorations
12 - Mini chocolate eggs or sugar decorations
13 - Edible flowers or sprinkles (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with paper cases.
02 - In a bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy.
04 - Add eggs, one at a time, beating well after each. Mix in vanilla extract.
05 - Add half the flour mixture and mix gently. Add milk, then the remaining flour mixture, mixing just until combined.
06 - Divide the batter evenly among the muffin cups, filling about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Mix powdered sugar with milk until smooth and thick but pourable. Divide into separate bowls and tint each with a different pastel food color.
09 - Spoon or drizzle colored icing over each cooled cake. Decorate with mini eggs, edible flowers, or sprinkles as desired.
10 - Allow icing to set before serving.
# Expert Advice:
01 -
- These disappear faster than you can say Easter bunny because everyone gets their own perfect portion
- The sponge is impossibly tender and stays moist for days, though they rarely last that long
02 -
- Overmixing the batter once flour is added will make these tough, so gentle folding is key
- Room temperature ingredients blend together seamlessly, preventing curdled batter or dense spots
03 -
- Rotate the muffin tin halfway through baking for even rise and golden tops
- Add a pinch of lemon or orange zest to the batter for subtle brightness that cuts through the sweet icing