Miniature Spring Cakes
Ingredients
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nonstick cooking spray
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¾ cup all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt
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¼ cup melted unsalted butter
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½ cup sugar
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1 large egg
Tools
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ice cream scoop
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whisk
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measuring cups
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measuring spoons
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spatula
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June Pan
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liquid measuring cup
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pot
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hand mixer
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2 medium bowls
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June Roasting Rack
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cooling rack
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mini-muffin pan
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2 small bowls
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Grease the mini-muffin pan
Generously coat the interior the mini-muffin pan with nonstick cooking spray, tilting the pan as you spray to ensure all the muffin cups are well greased.
mini-muffin pan
nonstick cooking spray
Combine the dry ingredients
In a small bowl, combine the flour, baking powder and salt. Whisk to combine.
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
whisk
small bowl
measuring cups
measuring spoons
Mix the butter and sugar
In a medium bowl, combine the melted butter and sugar. With a hand mixer, mix on medium-high until the mixture has lightened in color, about 1 minute.
medium bowl
¼ cup melted unsalted butter
½ cup sugar
hand mixer
Add the eggs and vanilla
Reduce the mixer speed to low. Add the egg and egg yolk one at a time, mixing until incorporated after each addition. Add the vanilla and mix until combined.
1 large egg
1 egg yolk
1 teaspoon vanilla extract
Alternate adding dry ingredients and milk
Add half the dry ingredients and mix on low until combined. Add the milk and mix until combined. Add the remaining dry ingredients and mix until just combined. With a spatula, finish mixing until no dry streaks of flour remain.
liquid measuring cup
spatula
⅓ cup whole milk
Fill the muffin pan
Using an ice cream scoop or spoons, fill each muffin cup halfway, about 1 tablespoon per cup. You may have extra batter, but do not overfill the cups.
ice cream scoop
Bake the cupcakes
Transfer the cupcakes to the middle shelf of the June Oven. Bake the cupcakes about 14 minutes, until a toothpick inserted in a center cupcake comes out clean. June will notify you when the cupcakes are ready. If desired, follow onscreen instructions to continue cooking.
Cool the cupcakes
Remove the cupcakes from the June Oven. Allow to cool in the pan 5 minutes, then invert the pan over a cooling rack to dislodge the cupcakes. (If the cakes stick to the pan, freeze the cakes in the pan for 15 minutes then use a plastic utensil to gently lever them out.) Cool the cakes upside-down, until they are completely cool, about 1 hour.
cooling rack
Melt the white chocolate chips
When the cakes are completely cool, set a small pot over low heat. Add the white chocolate chips or melts and melt until completely smooth, stirring to evenly distribute the heat. Set aside but keep warm.
pot
½ cup white chocolate chips
Start the glaze
In a large liquid measuring cup or spouted bowl, whisk the powdered sugar, water and corn syrup together until completely smooth.
medium bowl
2½ cups powdered sugar
¼ cup water
2 tablespoons light corn syrup
2 teaspoons vanilla extract
2 drops food coloring
Finish the glaze
Add the melted white chocolate, the vanilla extract and the food coloring, if using. Stir until smooth. If the glaze is too thick or stiff to drizzle easily, mix in warm water by the teaspoonful.
2 teaspoons vanilla extract
2 drops food coloring
Glaze the cakes
Transfer the cakes to the June Roasting Rack set in the June Pan, leaving space between each cake for the glaze to flow. Slowly pour the glaze over each cake individually, allowing the glaze to flow down the sides and fully enrobe each cake.
June Roasting Rack
June Pan
Decorate the cakes
While the glaze is still wet, place an edible flower on each cake. If the flowers are large, separate them into petals and decorate the cakes with individual petals. Alternatively, decorate with sprinkles or the garnish of your choice. Allow the glaze to dry, about 1 hour.
edible flowers
sprinkles
Serve or store
Serve the cakes, or store in an airtight container at room temperature up to 3 days.