Mini-Buttermilk Cake Recipe!
Yield: 10 - 12 mini Cakes
Ingredients:
3 large eggs
250g or 1 1 /2 cup granulated sugar
3/4 cup oil or melted margarine
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1Tbsp Lemon/Orange Juice or Lemon/Orange Zest
1/2 teaspoon salt
3 teaspoons pure vanilla extract
3 cups all purpose flour
1 cup or 250ml buttermilk
Nutella for the filling
granulated sugar for sprinkling (optional)
Orange Glaze (optional)
130g or 1 cup powdered sugar preferably made with tapioca starch
3 tablespoons freshly squeezed orange juice
pinch fine sea salt
dash pure vanilla extract
Procedures:
In a large bowl, add the sugar and zest the lemon/orange over it. Rub the zest and sugar between your fingers until it’s well-distributed and becomes like wet sand.
Add the eggs and using a hand mixer, beat the mixture until very light and fluffy, about 3-5 minutes. With the mixer on, slowly drizzle in the oil or melted margarine. Beat to combine.
Add the flour, vanilla, salt, baking powder and baking soda and fold gently. Then, with the mixer on drizzle in the buttermilk and Lemon/orange juice, beating until smooth. Cover the bowl with plastic wrap and set in the fridge for 30 minutes.
Once it’s time to bake, preheat the oven to 200 deg.Celsius.
Portion the batter into the cups 1 scoop then add 1-2 teaspoon Nutella add another scoop of the batter filling about 80% full of the way. Sprinkle granulated sugar on top and bake first for 5 minutes in 200 degree Celcius then adjust the heat to 165 degree Celcius and continue baking for another for 15-20 minutes , or until you can press the top of a muffin and it springs back or the toothpick comes out clean!
To make the glaze: whisk all the ingredients together in a bowl then dip the completely cooled muffins in the glaze, face down. If the glaze is runny, add more powdered sugar.
Store mini cakes in an airtight Container or serve with your favorite drinks !
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Mini-Buttermilk Cake! Baked by My Cooking Addiction
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