My daughter and I made these mini cakes as a birthday surprise for her friend. ❤ Sprinkles=Birthday over here. Using red, white, and blue sprinkles would make these cakes a fun and patriotic Fourth of July treat.
The recipe was adapted from thebittersideofsweet.com. They can be served for breakfast or dessert! 🙂
Yield: 4 mini cakes
For the Mini Bundt Cakes:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon coarse salt
1 large egg
1/4 cup plain Greek yogurt (I used whole milk Greek yogurt)
1 tablespoon milk (I used whole milk)
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/3 cup rainbow sprinkles
For the Glaze:
1/2 cup Confectioners’ sugar
1 to 1 1/2 tablespoons milk (I used 1 1/2 T whole milk)
1/2 teaspoon pure vanilla extract
gel food coloring, optional
Preheat the oven to 325° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350° F if using a pan with a light interior finish.)
Spray 4 wells of a mini bundt cake pan with non-stick cooking spray. Set aside.
In large bowl, whisk together flour, baking power, baking soda, salt, and sugar. Set aside.
In medium bowl, whisk together milk, yogurt, and eggs. Stir in melted butter and vanilla and whisk until combined.
Pour wet ingredients into dry ingredients. Slowly stir until just combined.
Fold in sprinkles. Avoid over stirring.
Using a cookie scoop, distribute the batter into the 4 prepared wells of a mini bundt pan.
Bake for 17 minutes in a convection oven, or for 20-25 minutes in a standard oven, or until edges are golden. A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs.
Remove from oven, leave cakes to cool in pan for 5 minutes.
Remove cakes from pan and allow to completely cool on wire rack.
Once cool, make the glaze. In a medium bowl add milk, Confectioners’ sugar, and vanilla. Whisk until smooth. Tint with food coloring, if desired.
A couple of my friends thought that I was joking when I told them that I try not to bake that much! I am trying not to… 😉
That being said, I was dying to make these as soon as I saw them on Marisa’s Italian Kitchen. She made them in the most darling muffin pan too. This recipe was adapted from New York City’s Clinton Street Baking Company Cookbook, via Marisa’s Italian Kitchen. I incorporated white whole wheat flour, modified the proportions, and reduced the baking time.
They were a very special breakfast. 🙂
Yield: 10 muffins
For the Crumb Topping:
¼ cup all-purpose flour
¼ cup granulated sugar
¼ teaspoon grated lemon zest
1/8 tsp cinnamon
2 T unsalted butter, cubed
For the Muffin Batter:
4 tablespoons unsalted butter, softened
½ cup granulated sugar
½ tsp vanilla extract
1 large egg
a teaspoon grated lemon zest
½ cup all-purpose flour
½ cup white whole wheat flour
½ tsp baking powder
¼ tsp baking soda
½ cup sour cream
1 cup fresh or frozen raspberries or blueberries, plus 10 additional raspberries for topping (or 20+ blueberries)
Crumb Topping (above)
In a small bowl, mix together all the Crumb Topping ingredients using a pastry blender, until the mixture resembles coarse crumbs. Refrigerate the crumb mixture until your ready to use it. (This can be prepared in advance.)
Preheat the oven to 350 F, preferably on convection.
Line a muffin pan with 10 paper muffin cups or coat with cooking oil spray.
Using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes.
Add the egg and the lemon zest to the mixture and blend until combined.
Whisk the flour, baking powder and baking soda in a separate bowl.
Mix in ¼ cup of the sour cream into the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
Gently fold in the 1 cup of raspberries with a rubber spatula until evenly distributed.
Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
Bake for 20 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
My family is happy to eat soup and salad for dinner with a bribe like a warm, eggy popover. This version was earthy and delicious. I had to make them a couple of times to get the baking temperature and cooking times just right. (No worries, we ate the less than perfect ones too. 😉 )
This recipe was adapted from the New York Times, contributed by Melissa Clark. We enjoyed them with Spiced Red Lentil Soup, but they would also be wonderful for breakfast with butter and jam.
Yield: 6 Popovers
1 cup/236 milliliters whole milk, at room temperature
3 large eggs, at room temperature
2 tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
1 teaspoon granulated sugar
½ teaspoon fine sea salt
¾ cup/90 grams all-purpose flour
2 tablespoons buckwheat flour
2 tablespoons whole-wheat flour
Heat oven to 425 degrees, preferably on convection.
Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray. (I have had more success with cooking spray.)
In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy.
Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
Pour batter into prepared cups. Bake 15 minutes.
Turn heat down to 350 degrees and bake another 10 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won’t puff.
I wanted to make these as soon as I read Linda’s post about this Spanish version of French Madeleines on La Petite Paniere. I also had to post them as soon as I made them! I loved her description- they seemed like a dessert but are eaten as a special bakery breakfast in Algeria. They are very light, only slightly sweet, and were absolutely delicious with raspberry jam.
I substituted some potato starch for the corn starch (I didn’t have enough…). I also substituted large for medium eggs, canola oil for safflower oil, and vanilla extract for the vanilla sugar in the original recipe. I also reduced the baking time for a convection oven. Tasty and pretty! 🙂
Yield: 12 Magdalenas (I only made 11!)
125 g all-purpose flour
125 g corn starch (I substituted some potato starch as well)
1/2 teaspoon of baking powder
100 ml sunflower oil or canola oil
200 g granulated or caster sugar
5 large eggs, separated
zest of 2 lemons
1 teaspoon vanilla extract
turbinado sugar, for sprinkling
Preheat the oven to 180 C or 350 F degrees on convection.
Using cooking oil spray, grease small individuals mini magdalenas mold or muffins tray. (I used standard-size brioche tins.)
In a bowl, combine the flour, the corn starch and the baking powder with a whisk.
Separate egg yolks from whites (in two different large bowls).
In the bowl with the 5 egg yolks, add the sugar, the vanilla extract, and the lemon zest. Whisk together all the ingredients until they become creamy.
Add the oil and continue to mix.
Add the flour, the corn (or potato!) starch and the baking powder mixture. Mix all of the ingredients together. (The batter is quite thick.)
In the second bowl whisk the egg whites until soft peaks begin forming. (I used a hand mixer.)
Incorporate the whisked egg whites to the egg yolk-flour mixture and fold in until combined.
Spoon into molds and sprinkle with a little of turbinado sugar over the top. (I used a large ice cream scoop.)
Bake for 17 or 18 minutes on convection (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
Remove from the oven and set aside for 15 minutes. Transfer into a serving plate or basket. Serve with jam or orange marmalade on the side.