Indulge your sweet tooth with our delightful Mini Vanilla Bean Cakes, a treat that promises to elevate any occasion! These charming little cakes are not only incredibly easy to make but are also infused with the rich, aromatic flavors of real vanilla bean paste. Perfect for sharing at gatherings or simply enjoying with your afternoon tea, these mini delights will leave your guests begging for the recipe. With just 45 minutes from start to finish, you can whip up a batch of these tender, fluffy cakes that are sure to impress. Ready to discover the secret behind these mouthwatering mini masterpieces? Let’s dive into the recipe!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tablespoon vanilla bean paste
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12-cavity mini cake or muffin pan by greasing it thoroughly with butter or cooking spray.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure a smooth, lump-free mixture.
- In a separate large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the vanilla bean paste, mixing until it is evenly distributed throughout the batter.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in tough cakes.
- Divide the batter evenly among the prepared mini cake pan cavities, filling each about 2/3 full.
- Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Remove from the oven and let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a simple vanilla glaze before serving.
Tips
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps create a smoother batter and ensures better incorporation of ingredients.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense, tough cakes.
- Check for Doneness: Ovens can vary, so start checking your cakes at the 13-minute mark. A toothpick inserted in the center should come out clean for perfectly baked cakes.
- Cool Properly: Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack. This helps them maintain their shape and prevents them from breaking.
- Dress Them Up: For an extra touch of elegance, dust your mini cakes with powdered sugar or drizzle a simple vanilla glaze on top before serving.
- Experiment with Flavors: While vanilla bean is delightful, feel free to experiment with other flavors like almond or citrus zest for a unique twist!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
