Mini cakes
Indulge in these delightful mini cakes, made with olive oil, cream cheese, and a hint of salt. A perfect balance of creamy and sweet, they're easy to whip up and sure to satisfy your dessert cravings. Perfect for any occasion!
- 27 Apr 2025
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
Looking for a quick and delightful dessert to satisfy your sweet tooth? These Mini Cakes are the perfect solution! Made with simple ingredients that you likely already have in your pantry, these cakes are moist, rich, and incredibly easy to whip up. Whether you're serving them at a dinner party or just treating yourself, these mini cakes are sure to be a hit.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to prevent the cakes from sticking.
In a large mixing bowl, add 1/3 cup olive oil, 1/2 cup cream cheese, and 1/2 cup sugar. Use an electric mixer or a whisk to blend these ingredients until the mixture becomes smooth and creamy.
Crack the egg into the bowl and continue mixing until the egg is fully incorporated and the mixture is well-blended.
Gradually pour in the 3/4 cup milk while continuing to mix. Ensure that the mixture is smooth and homogeneous.
In a separate bowl, sift together 1 cup self-raising flour and a dash of salt. This helps to distribute the salt evenly and remove any lumps.
Slowly add the dry ingredients to the wet mixture, stirring gently. Mix until just combined, being careful not to overmix. The batter should be smooth and slightly thick.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the cakes to rise as they bake.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean. The tops should be slightly golden and firm to the touch.
Once baked, remove the muffin tin from the oven and let the mini cakes cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy your mini chocolate cakes on their own, or garnish with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of melted chocolate if desired.
Tips:
- Ensure all ingredients are at room temperature before starting to mix. This helps in achieving a smooth batter.
- Do not over-mix the batter; mix until just combined to avoid dense cakes.
- You can substitute the olive oil with melted butter for a richer flavor.
- Always check for doneness with a toothpick; if it comes out clean, your cakes are ready.
- Let the cakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Voila! Your Mini Cakes are ready to be enjoyed. Perfectly moist and rich, these cakes can be served as they are or adorned with your favorite toppings like fresh berries, whipped cream, or a dusting of powdered sugar. Enjoy this easy and delicious treat for any occasion!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 330kcal | 17% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 1.12g | 3% |
| Sugar 30g | 29% |
| Fat | |
| Fat 27g | 31% |
| Saturated 6g | 20% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 99ug | 11% |
| Choline 60mg | 10% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.68mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.67ug | 28% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 0.51ug | 0% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.71mg | 6% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 220mg | 6% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 230mg | 16% |
| Zinc, Zn 0.95mg | 9% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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