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Mini Berry Vanilla Cakes
A standard vanilla sponge batter fills 24 mini fairy cake cases in two 12-hole tins, baking in about 70 minutes from start to finish. Two separate berry purées — 300g of raspberries and 300g of blackberries or blueberries — swirl through the buttercream, tinting each batch a different color. Pipe the frosting through open star nozzles for a defined, textured top on each cake. The contrasting purées make the platter visually varied without requiring two completely different batters.
Equipment
- Oven
- Hand Mixer
- Muffin tin
Ingredients
- 175g unsalted butter
- 175g caster sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 200g plain flour
- 2 teaspoons baking powder
- 3 tablespoons milk
- 200g unsalted butter
- 400g icing sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 300g raspberries
- 300g blackberries or blueberries
- 2 tablespoons caster sugar
- 2 x 12-hole mini fairy cake tins
- 24 mini fairy cake cases
- 2 x disposable piping bags
- 2 x medium open star nozzles
Instructions
- 1Preheat the oven to 180°C (160°C fan or gas mark 4) and arrange the racks near the middle to allow room for rising. Line two 12-hole mini fairy cake tins with 24 paper cases.
- 2Beat the unsalted butter and caster sugar together in a large bowl or stand mixer until the mixture becomes very pale and fluffy. This incorporates air for a lighter crumb. Scrape down the sides of the bowl with a spatula and beat briefly to combine.
- 3Add the lightly beaten eggs and vanilla extract a little at a time, mixing thoroughly after each addition. Sift the plain flour and baking powder directly into the bowl, pour in the milk, and stir until the batter is completely smooth.
- 4Spoon the batter evenly into the prepared paper cases. Bake for 12 to 15 minutes until the cakes are puffed, pale golden, and a skewer inserted into the center comes out clean.
- 5Let the baked cakes rest in their tins for 2 to 3 minutes before transferring them to a wire rack. They need to cool completely so your buttercream doesn't melt when applied.
Notes
- Storage: Keep these mini cakes in an airtight container at room temperature for up to 3 days, or refrigerate if frosted with perishable buttercream.
- Make ahead: You can bake the un-frosted cakes up to a month in advance and freeze them in a sealed container.
- Tip: Ensure your butter and eggs are at room temperature before mixing so the batter emulsifies smoothly.
Recipe Details
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