These cakes are simple and sweet to bake in the kitchen. You can make these mini cakes for a lunch snack or after dinner sweet.
They are light in flavor with a lightly spiced vanilla base cake. The icing makes these cakes even better because the icing moistens the cake and adds an extra sweet taste. They are easy to pack on the go. I made this on a Sunday afternoon to serve with a small group of friends and they were a huge hit. People love eating individual cakes because it is exciting and personal. You can make this into 1 small cake if you don't want to make individual cupcakes. For these mini cakes, I used these fun twirled muffin tins that I bought from William and Sonoma.
Mini Buttermilk Cakes
Serving size: 6 mini cakes
Total Time: 50 minutes
Source: Recipe adapted from Near and Far cookbook by Heidi Swanson.
Cakes:
1 cup rye flour
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup unsalted butter
3/4 cup sugar
2 eggs
a pinch of nutmeg and cinnamon (optional)
Buttermilk glaze
1 1/2 cups confectioners sugar
3-4 tablespoons buttermilk
1 vanilla bean, split and scraped (or use 1 teaspoon vanilla bean paste or vanilla extract)
Step 1: Preheat oven to 350 degrees. Butter 6 mini cake pan. I used a pan swirl cupcake tin that is deeper than traditional cupcake pans.
Step 2: Using a standing mixer, cream the butter and sugar until smooth. Beat in the vanilla and eggs.
Step 3: Mix in the dry ingredients (flours, baking powder, salt, and cinnamon) and buttermilk alternating between the two until the cake batter is smooth.
Step 4: Pour into cake pans and bake for 25 minutes or until a toothpick comes out smooth. The cakes will puff up a lot so do not overfill the pans. If you are making this into a larger cake it will take longer to cook about 30-35 minutes.
Step 5: While the cakes are cooling, make the buttermilk glaze by mixing all the ingredients together until smooth.
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