Yields: 12–14 mini cakes
Prep Time: 15 min
Cook Time: 20–25 min
Ingredients
For the cake:
· 1¾ cups all-purpose flour (maida)
· 1½ tsp baking powder
· ¼ tsp salt
· ½ cup unsalted butter, softened
· ¾ cup sugar
· 2 eggs
· 2 tsp vanilla extract
· ½ cup milk
For the berries:
· 1 cup mixed berries (fresh or frozen: blueberries, raspberries, chopped strawberries)
· 1–2 tsp flour (to toss with berries and prevent sinking)
For frosting/topping (optional):
· ½ cup whipped cream or cream cheese frosting
· Extra berries for decoration
Instructions
1. Prep berries:
o Toss berries with 1–2 tsp flour to prevent them from sinking in the batter.
2. Preheat oven and prepare molds:
o Preheat oven to 180°C (350°F).
o Line a 12-cup muffin tin with paper liners or grease silicone molds lightly.
3. Mix dry ingredients:
o In a bowl, whisk together flour, baking powder, and salt.
4. Cream butter and sugar:
o In another bowl, beat butter and sugar until light and fluffy.
o Add eggs one at a time, beating well after each.
o Stir in vanilla extract.
5. Combine wet and dry ingredients:
o Gradually fold in dry ingredients alternately with milk until smooth.
o Gently fold in the prepared berries.
6. Fill molds and bake:
o Spoon batter into prepared molds, filling about ¾ full.
o Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
7. Cool and decorate:
o Let cakes cool in the pan for 5–10 minutes, then transfer to a wire rack.
o Optional: Frost with whipped cream or cream cheese frosting and top with extra berries.
✨ Tips for a festive touch:
· Lightly dust with powdered sugar for a snowy New Year effect.
· Add a few edible flowers or mint leaves for a colorful garnish.
· For added flavor, brush the cooled cakes with a simple berry syrup before frosting.
Disclaimer:
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