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–+ servings

Vanilla Bloom Minis

Delicate mini vanilla cakes with a light and fluffy texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Cake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk
Decoration
  • 1 cup whipped cream for topping
  • 1/4 cup edible flowers for garnish

Method
 

Prepare the Batter
  1. Preheat the oven to 350°F (175°C). Grease the mini muffin tin.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until just combined.
Bake the Minis
  1. Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
  2. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Decorate
  1. Once cooled, top each mini cake with whipped cream and garnish with edible flowers.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

These mini cakes are best served fresh but can be stored in an airtight container for up to 2 days.

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