Description
Deliciously rich and moist mini cakes topped with a sweet glaze and Cadbury eggs for decoration.
Ingredients
Scale
- 1 cup Unsalted Butter
- 1 cup Granulated Sugar
- 3 large Eggs
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1/2 cup Heavy Cream
- 1 cup Powdered Sugar
- 1 cup Mini Cadbury Eggs
Instructions
- Preheat your oven to 300°F (149°C) and grease the Bundtlette pan.
- In a mixing bowl, cream unsalted butter and granulated sugar for 3-4 minutes.
- Add eggs one at a time, ensuring each is incorporated.
- Sift together flour, baking powder, and salt in a separate bowl.
- Fold the dry mixture into the butter and egg mixture.
- Whisk heavy cream and vanilla in another bowl, then add to the batter alternately with the dry ingredients.
- Spoon the batter into the pan and bake for approximately 20 minutes.
- Cool in the pan for 10 minutes, then invert to release.
- Prepare the glaze and drizzle over the cooled cakes, topping with mini chocolate eggs.
Notes
- Unsalted butter provides richness and moisture.
- Granulated sugar can be substituted with brown sugar.
- Ensure eggs are at room temperature for best results.
- Gluten-free flour can be used as an alternative to all-purpose flour.
- Fresh baking powder ensures proper rising.
- A pinch of salt enhances the sweetness of the cake.
- Heavy cream can be replaced with plant-based milk if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg