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1
Have all ingredients at room temperature.
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2
Position rack in the lower third of oven and preheat to 350F for Sweet Rides car cakelet pan, or preheat to 375F for Backyard Bugs cakelet pan.
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3
Brush pan with unsalted vegetable shortening and lightly flour; tap out excess flour ~ or brush with vegetable shortening AND then spray with baking spray that contains flour!
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4
Stir together flour, sugar, baking powder, baking soda and salt in the bowl of electric mixer.
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5
In a separate bowl whisk together the melted butter, sour cream, eggs and vanilla until combined.
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6
Pour butter mixture into flour mixture and beat with electric mixer on the loweest speed until the dry ingredients are moistened (15-20 seconds).
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7
Scrap down the sides of the bowl, increase the speed to medium and beat for 30 seconds.
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8
Spoon HALF THE BATTER into the prepared pans, dividing evenly and filling each well to within 1/2 inch of the rim ~ DO NOT OVERFILL!
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9
Tap the pan firmly on the counter top to release any air bubbles.
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10
To ensure good detail on the cakes, spread the batter so it is slightly lower in the center of the wells.
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11
For the Backyard Bugs cakelet pan, bake in a preheated oven at 375F for about 18 minutes.
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12
Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating.
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13
REPEAT with remaining batter if you only have the Backyard Bugs pan ~ one recipe makes 16 cakelets!
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14
For the Sweet Rides cakelet pan, bake at 350F for 18-20 minutes.
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15
Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating.
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16
REPEAT with remaining batter if you only have the Sweet Rides pan ~ one recipe makes 16 cakelets!
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17
OPTIONAL GLAZE: In a small saucepan over medium heat, combine the water and sugar and heat, stirring until the sugar dissolves.
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18
Remove from heat and stir in vanilla.
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19
Using a pastry brush, brush cooled cakes with the glaze ~
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20
DECORATIONS: Be creative and use piped frosting on cakelet edge details, dust with powdered sugar, or sprinkle cakes with colored sugar and/or non-perils while glaze is wet.
