Little Bitty Cakes – a delicious recipe with butter, sugar, eggs, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter or margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon into lightly greased miniature muffin pans, filling three-fourths full.
3
Bake at 350u00b0 for 12 minutes or until golden. Remove from pans; cool on wire racks.
4
Insert a small fork into bottom of a cake, and dip in Faux Fondant, making sure to cover top and sides. Place upright on a wire rack until set. Repeat procedure with remaining cakes and fondant.
5
Spoon Buttercream Frosting into a heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Pipe a dollop of frosting onto each cake, and decorate with Candied Flowers and Raspberries.
656
kcal
Calories
29
g
Fat
88
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup butter or margarine, softened, 1 cup sugar, 2 large eggs, 1 1/2 cups all-purpose flour, and more.
Yes, Little Bitty Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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