Mini Cakes
All the goodness of cake in a
two bite burst of flavor!
Cupcakes aren’t just for kids! If you change the look, but keep the ‘two bite’ concept, you will have a culinary piece of art. These recipes help us stay within our culinary standards of scratch baking but allow us to interject personality and creativity into our food. Feel the culinary passion!
Below are adaptations to classic cakes as well as new ideas.
Below are adaptations to classic cakes as well as new ideas.
Boston Cream Pie Mini Cakes1– 5# box of yellow cake mix
5 ½ cups water
1 cup vegetable oil
6 eggs
1- #10 can of vanilla pudding
5# chocolate frosting
3 tbsp honey
Place 1 ½ cups of water, 6 eggs, and 1 cup of oil and cake mix in mixer bowl. Using a paddle, mix on medium speed for 1 minute. Change to low speed, mix 1 minute while gradually adding remaining water. Scrape the bowl and paddle. Continue mixing on low speed for 2 minutes. Scoop batter into lined muffin pans.
Bake at 300* for 15 – 20 minutes.
Cool cakes completely before filling and icing. Place canned pudding in a piping bag. Place tip through cake top and fill center of cake. Mix frosting and honey together. Top each cake and smooth icing to the edge.
Black Forest Mini Cakes
1– 5# box of Devil’s Food cake mix
5 1/2 cups cherry cola
1 cup vegetable oil
6 eggs
5# vanilla frosting
1/3 cup maraschino cherry juice
Maraschino Cherries, with stems
Place 1 ½ cups of cola, 6 eggs, and 1 cup of oil and cake mix in mixer bowl. Using a paddle, mix on medium speed for 1 minute. Change to low speed, mix 1 minute while gradually adding remaining cola. Scrape the bowl and paddle. Continue mixing on low speed for 2 minutes. Scoop batter into lined muffin pans.
Bake at 300* for 15 – 20 minutes.
Cool cakes completely before icing. Mix frosting and cherry juice together. Top each cake and smooth icing to the edge. Drain cherries. Top each cupcake with one stemmed cherry just before service.
Derby Mini Cakes1– 5# box of yellow cake mix
5 ½ cups water
1 cup vegetable oil
6 eggs
1 small bottle of rum extract
5# vanilla frosting
3 tbsp mint extract
Mint Leaves
Straws cut into thirds
Place 1 ½ cups of water, 6 eggs, and 1 cup of oil and cake mix in mixer bowl. Using a paddle, mix on medium speed for 1 minute. Change to low speed, mix 1 minute while gradually adding remaining water and rum extract. Scrape the bowl and paddle. Continue mixing on low speed for 2 minutes. Scoop batter into lined muffin pans.
Bake at 300* for 15 – 20 minutes.
Cool cakes completely before icing. Mix frosting and mint extract together. Top each cake and smooth icing to the edge. Top with a mint leaf and straw.