These are the scrumptious mini cakes Meredith and Adrianne made for the family baby shower for Natalie. They will surprise you with how good they are and how much flavor they pack in 1-2 teeny-weeny bites. Meredith got it from a family friend who served them at her daughter's wedding reception.
MINI STRAWBERRY CAKESIngredients:
1 Duncan Hines white cake mix
Mini cupcake pans and cupcake papers
1 stick of butter or margarine, room temperature
1 8 oz. cream cheese, room temperature
1 basket fresh strawberries
1 lb. powdered sugar
Dash salt (optional)
1 tsp. vanilla (optional)
Directions:
Mix cake mix according to package instructions.
Pour into mini muffin tins lined with mini papers.
Bake for 10 minutes and check if done with either a toothpick, cake tester, or tapping them gently in the center and if they spring back they are done. Adjust baking time to fit your oven and altitude.
Remove to wire rack and cool.
Mix butter, cream cheese together until fluffy. Add about 8 strawberries that have been stemmed, washed, and crushed in a bowl with a fork or potato masher.
Beat in powdered sugar a little at a time until you reach your own desired consistency. The salt and vanilla are often included in a traditional cream cheese frosting, but you only need to add them to this if you want to.
Frost mini cakes. Let set up in refrigerator.
Store any leftover frosting and/or cakes in the fridge.
These are SO refreshing and delicious.
You can also use a chocolate cake mix for variety or one of each and offer a choice to your guests! The chocolate is equally as yummy.
Log this one away. SPRING is coming, but they sure were good in the dead of winter!
4 comments:
(only use 8 strawberries and it will take about 3lbs powdered sugar) :-)
Thanks for the tips, Mere! They were really, really good.
Pink is not my favorite color, unless it is cake, or cupcakes:)
I LOVED those cupcakes! Thanks for posting the recipe!
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