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Mini Berry Vanilla Cakes
Sweet vanilla crumb meets a hidden center of fresh raspberry puree in these bite-sized treats. You'll love how the tart, fresh berries cut right through the rich, fluffy buttercream frosting. They're a fantastic weekend baking project that feels special enough for afternoon tea but simple enough for casual snacking. Keep a few unfrosted for a wonderful morning companion to your coffee.
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.