Create shareable mini desserts perfect for your next picnic or outdoor gathering. These boxed mini cakes travel well and offer a low-pressure way to enjoy aesthetic cake design.
Author:julianmaxwell
Prep Time:20 min
Cook Time:15 min
Total Time:35 min
Yield:12 mini cakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup powdered sugar for dusting
Small paper liners or individual small boxes for serving
Instructions
Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
Spoon the batter into the prepared mini muffin liners, filling each about two-thirds full.
Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the mini cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the tops lightly with powdered sugar for an aesthetic cake design.
Arrange the miniature desserts in individual small boxes or a shallow container to create your picnic flight for easy transport.
Notes
For flavor variation, add 1 teaspoon of lemon zest to the batter for a bright taste.
If you want a slightly richer cake, substitute the milk with buttermilk.
Keep the cakes in an airtight container until ready to leave for your picnic food ideas outing.