Sweet Mini Cakes (Print Version)
# Ingredients:
01 -
1/2 ounce chopped semisweet chocolate.
02 -
1/2 tablespoon cocoa powder.
03 -
3/4 cup powdered sugar.
04 -
1 tablespoon water.
05 -
2 tablespoons cocoa powder.
06 -
1-2 tablespoons water.
07 -
1/4 teaspoon baking soda.
08 -
3 tablespoons tightly packed brown sugar.
09 -
3/4 teaspoon baking powder.
10 -
1 teaspoon vanilla extract or paste.
11 -
3/4 cup powdered sugar.
12 -
1 teaspoon vanilla extract.
13 -
1 large egg at room temperature.
14 -
1/2 cup room temperature sour cream.
15 -
1/2 teaspoon cinnamon.
16 -
1/2 tablespoon golden syrup or corn syrup.
17 -
1 cup plain flour.
18 -
1/2 cup unsalted butter, softened.
19 -
1/2 cup toffee bits.
20 -
3/4 cup granulated sugar.
21 -
1/2 tablespoon golden syrup or corn syrup.
# Instructions:
01 -
Set your oven to 325°F to warm up.
02 -
Dust mini bundt molds with flour after greasing.
03 -
Stir together the filling ingredients until blended.
04 -
Combine baking soda, baking powder, and flour with a whisk.
05 -
Beat the butter with sugar for roughly 4 minutes.
06 -
Mix the egg into the butter and sugar for a couple of minutes.
07 -
Blend in the sour cream and vanilla for another 2 minutes.
08 -
Add the dry mix to the wet and stir until it just comes together.
09 -
Spoon 4 tablespoons of batter into each mold, layer with 1 tablespoon filling, and cover with the rest of the batter.
10 -
Pop them in the oven for around 20-25 minutes.
11 -
Let the cakes rest in the molds for 10 minutes.
12 -
Take the cakes out of the molds and let them cool fully.
13 -
Mix the ingredients for chocolate icing in a separate bowl.
14 -
In another bowl, mix together the vanilla icing ingredients.
15 -
Pour the chocolate icing first, then spread over the vanilla icing.
16 -
Let both icings harden for a good 2 hours before storing the cakes.
# Notes:
01 -
The flavors improve after a couple of days.
02 -
Once the icing firms up, you can freeze them.
03 -
Keep in a sealed container for up to 5 days.