Making mini cakes has never been easier. And with this recipe, you can whip up a delicious dessert in under 30 minutes. Use fresh, ripe peaches and don’t be afraid to experiment with different toppings and serving ideas. Remember, the key to perfect mini cakes is in the assembly. So, take note of our tips to make sure your cakes come out perfectly every time. Lastly, don’t forget to add a finishing touch with some whipped cream and a sprinkle of cinnamon sugar. Your guests will be impressed, and you’ll have time to enjoy the party too! As the saying goes, “life is short, eat dessert first.” So why not give this recipe a try and indulge in a sweet treat today?
Peach Mini Cakes
Prep – Preheat the oven to 325°F / 165°C / Gas mark 3. Spray a muffin pan with cooking spray or brush with butter.Pro tip – You can also use mini bundt pans for this cake. Fruit – Wash the peaches thoroughly to remove any dirt or debris. Then, cut them into small pieces, removing the pits as you go. You can also peel the peaches if you prefer, but it’s not necessary.Pro tip – Ensure you begin by washing them thoroughly to remove dirt or debris.
Dry ingredients – Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside. Wet ingredients – In a stand mixer bowl with the paddle attachment, cream the butter, oil, and sugar until light and airy. Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter.Pro tip – The oil will emulsify the batter, so it looks more whipped than fluffy. Combine – Next, add the flour mixture and yogurt in three batches. Followed by the chopped peaches coated in flour. Add the vanilla extract. Combine well but do not overmix once you add the fruit. Pro tip – The flour on the peaches will act as glue to hold onto the batter. This prevents the fruit from sinking to the bottom of the batter.
Bake – Pour the batter into the prepared muffin pan, and shake the pan to help the batter settle. Bake for 20 to 22 minutes or until a skewer inserted in the center comes clean.Pro tip – Do not overfill the pan cavities, leave enough space for them to rise.
Dust – Cool them in the muffin pan for 10 minutes. Then, transfer them to a cooling rack to cool completely. Dust with powdered sugar before serving.
Frequently asked questions
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Firstly, make sure your oven is preheated to the correct temperature before you start baking. This will ensure that your mini cakes bake evenly and thoroughly. Additionally, use a non-stick spray for your muffin pan or line your pan with parchment paper to prevent sticking. Another tip is to make sure your ingredients are at room temperature. This will help your batter to mix evenly, resulting in moist and fluffy mini cakes. If you forgot to take out your butter or eggs from the fridge ahead of time, put them in a bowl of warm water for a few minutes to quickly bring them to room temperature. And when it comes to filling the mini cake pan/muffin pans, make sure to only fill the cups about halfway. Overfilling can cause the cakes to overflow and not bake evenly. Finally, resist the urge to open the oven door during the baking process. This can cause temperature fluctuations and affect the baking time.
One way to serve them is to top each mini cake with a dollop of whipped cream and a sprinkle of cinnamon sugar. This gives the cakes a classic dessert flavor that everyone will love. You can also add a few fresh peach slices to the top of each cake for an extra pop of color and flavor. Another creative way to serve these mini cakes is to cut them in half and sandwich a scoop of vanilla ice cream in the middle. This turns them into mini peach cake ice cream sandwiches that are sure to be a hit with kids and adults alike. If you’re feeling really adventurous, you can even try making mini cake pops by inserting a lollipop stick into the center of each cake and dipping them in melted chocolate. This adds a fun twist to the classic mini cake and makes them perfect for any party or celebration.
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