These Salted Caramel Drizzle Mini Cakes are a delightful treat, perfect for satisfying your sweet tooth with individual portions. You’ll love how easily these mini cake recipes come together for a special occasion or a simple dessert.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use a gluten-free all-purpose baking blend for a gluten-free option.
- Granulated Sugar: Brown sugar can be used for a deeper molasses flavor.
- Unsalted Butter: Margarine or a plant-based butter substitute works well.
- Buttermilk: If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes before using.
- Caramel Sauce: Use your favorite store-bought sauce or a homemade recipe.
Ingredients:
For the Mini Cakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Salted Caramel Drizzle:
- ½ cup caramel sauce
- ¼ teaspoon sea salt flakes
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 12 mini cakes
- Tools Needed: Mini muffin pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 12-cup mini muffin pan, or line with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this or do it by hand.
3. Add Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine Wet and Dry Mixtures
Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
5. Fill and Bake the Mini Cakes
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a mini cake comes out clean.
6. Cool the Mini Cakes
Let the mini cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent sticking.
7. Prepare the Salted Caramel Drizzle
In a small bowl, combine the caramel sauce and sea salt flakes. Mix well until the salt is evenly distributed.
8. Drizzle and Serve
Once the mini cakes are completely cool, drizzle the salted caramel over each one. Serve immediately or store for later. These mini cake recipes are best enjoyed fresh.
Variation Ideas:
- Chocolate Chip Mini Cakes: Fold in ½ cup of mini chocolate chips with the dry ingredients.
- Nutty Twist: Sprinkle chopped pecans or walnuts on top of the caramel drizzle.
- Cinnamon Swirl: Add ½ teaspoon of cinnamon to the dry ingredients for a warm spice flavor.
- Vanilla Bean: Use vanilla bean paste instead of vanilla extract for a more intense vanilla flavor.
Storage Instructions:
Store leftover Salted Caramel Drizzle Mini Cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze undecorated mini cakes for up to 3 months; thaw and drizzle with caramel before serving.
Frequently Asked Questions (FAQ):
- Can I make these into regular-sized cupcakes? Yes, you can bake these in a standard muffin pan for 18-22 minutes.
- What if I don’t have buttermilk? You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Can I use homemade caramel sauce? Absolutely, homemade caramel sauce will elevate the flavor even more.
- How do I prevent the mini cakes from sticking to the pan? Always grease and flour your pan thoroughly, or use paper liners.
- Can I prepare the batter ahead of time? It’s best to bake the mini cake recipes batter immediately for optimal texture, but you can refrigerate it for a few hours if needed.
- How do I know when the mini cakes are done baking? A toothpick inserted into the center should come out clean, without any wet batter.