Lavender-Vanilla Mini Cakes
Makes 6 small cakes
Ingredients
- 2 ounces white fondant
- ÂĽ cup unsalted butter, softened
- ÂĽ cup firmly packed light brown sugar
- ÂĽ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- â…” cup all-purpose flour
- Âľ teaspoon baking powder
- ½ teaspoon kosher salt
- â…“ cup whole milk
- Lavender Glaze (recipe follows)
- Garnish: chocolate eggs, culinary lavender buds
Instructions
- Line a baking sheet with parchment paper.
- Roll fondant into 12 thin strips, approximately 4 inches long. Twist two strips together and pinch ends to seal. Press a wooden pick into both ends of fondant rope. Shape into a slight curve and place on prepared pan. Repeat with remaining fondant strips. Let dry until solid, preferably overnight.
- Preheat oven to 350°. Spray a 6-well popover pan, or 6 wells of a muffin pan, with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar until light and fluffy, 2 to 3 minutes. Add egg and vanilla extract, beating well after each addition and stopping occasionally to scrape down sides of bowl.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, add flour mixture in three additions, alternating with milk. Beat until just combined. Divide batter among prepared wells.
- Bake cakes until golden and a wooden pick inserted into centers comes out clean, 15 to 20 minutes. Let cool in pans for 10 minutes. Turn out onto a wire rack and let cool completely.
- Glaze cakes with Lavender Glaze as desired. Top with dried fondant handles, pressing wooden picks into cakes. Garnish with chocolate eggs and lavender buds, if desired. Best served same day.
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