Description
Indulge in these soft and fluffy mini vanilla cakes topped with luscious raspberry buttercream, fresh raspberries, and a dusting of powdered sugar. These elegant treats are perfect for special occasions, afternoon tea, or as a stunning dessert centerpiece.
Ingredients
Units
Scale
For the Mini Vanilla Cakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup (120ml) whole milk
For the Raspberry Buttercream:
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 2 tbsp heavy cream
- 1/2 cup (60g) fresh raspberries, mashed
- 1 tsp vanilla extract
For Decoration:
- Fresh raspberries
- Powdered sugar (for dusting)
- Mint leaves
- Edible flowers (optional)
Instructions
Step 1: Make the Mini Vanilla Cakes
- Preheat the oven to 350°F (175°C). Grease a mini cake pan or line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Divide the batter into the mini cake molds, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let them cool completely.
Step 2: Make the Raspberry Buttercream
- Beat butter until creamy. Gradually add powdered sugar and mix until smooth.
- Add mashed raspberries, heavy cream, and vanilla extract, and beat until fluffy. If too thick, add more cream; if too thin, add more powdered sugar.
Step 3: Assemble & Decorate
- Pipe or spread raspberry buttercream on top of each mini cake.
- Garnish with fresh raspberries, mint leaves, and edible flowers.
- Lightly dust with powdered sugar for an elegant finish.
Notes
- For a more intense raspberry flavor, add freeze-dried raspberry powder to the buttercream.
- Store cakes in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
- Substitute gluten-free flour for a gluten-free version.
