Mini cakes
These Mini Cakes are quick to make, featuring a moist texture from a blend of cream cheese and olive oil. Perfect for any occasion, they are simple to bake and easily customizable with toppings.
Cook time 20 min
Prep time 20 min
Ingredients:
1/3 cup olive oil1/2 cup cream cheese
1/2 cup sugar
1 cup self-raising flour
1 dash salt
1 egg
3/4 cup milk (1% fat)
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.
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.
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!
Mini cakes FAQ:
Bake the mini cakes in a preheated oven at 350°F (175°C) for 18-22 minutes. They are done when a toothpick inserted into the center comes out clean.
Use a standard muffin tin for this recipe. It is intended to make mini cakes, so a 12-cup muffin tin is ideal.
Yes, you can substitute olive oil with another neutral oil, such as vegetable or canola oil. The flavor may be slightly different, but it should work well.
Store leftover mini cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze them for up to 3 months.
If the mini cakes are not rising, ensure that you are using self-raising flour, which contains baking powder. Also, make sure your ingredients are fresh and that the baking time and temperature were correct.
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.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 10g
Carbohydrates 60g
Fiber 1.12g
Sugar 30g
Fat 27g
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