I wanted to make a St. Patrick's Day dessert for the kids. I already had vanilla spongecake batter made for another dessert I was making for a dinner party. I only needed half the batter for the party, so I had just enough left to make 12 Mini Cakes.
St. Paddy's Day Mini Cakes
Makes 24 Mini Cakes
Vanilla Spongecake
Ingredients
2 cups sugar
4 eggs, room temp
2 1/2 cups all-purpose flour
1 cup whole milk, room temp
3/4 cup vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla extract
4 eggs, room temp
2 1/2 cups all-purpose flour
1 cup whole milk, room temp
3/4 cup vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Preparation
Preparation
Preheat oven to 350*. Grease 2 mini cake pans.
In a mixer fitted with a whisk, beat sugar
and eggs together until slightly thickened, about 1 minute.
Add flour, milk, oil, baking powder, and vanilla. Beat for another minute, just until the batter is smooth and creamy. Don't over beat.
Pour batter into the prepared baking pans.
Bake in preheated oven for 18-20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack. Let cool completely before covering with frosting.
Add flour, milk, oil, baking powder, and vanilla. Beat for another minute, just until the batter is smooth and creamy. Don't over beat.
Pour batter into the prepared baking pans.
Bake in preheated oven for 18-20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack. Let cool completely before covering with frosting.
Green Vanilla Buttercream
Ingredients
3 cups powdered sugar
1 cup butter, room temp
3 cups powdered sugar
1 cup butter, room temp
1 tsp vanilla extract
1-2 Tbsp whipping cream, room temp
1 tsp green food coloring
Preparation
In a mixer using the whisk attachment, mix
together sugar and butter. Mix on low speed until well blended and then
increase speed to medium and beat for another 3 minutes.
I had some green vanilla pudding in the fridge, so I decided to cut a little hole in the center of the cakes and fill them with the pudding. I followed the instructions on the box for the instant pudding mix. I used a melon baller to make the holes.
Put enough pudding in the hole to fill it completely.
Frost the mini cakes with the buttercream. I used the Wilton #1M Open Star tip. Sprinkle some green sugar or sprinkles on top.
Notes
-Recipe for the spongecake adapted from Buddy Valastro.
-Recipe for the buttercream adapted from foodnetwork.com.
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