Print

Glazed Almond Mini Cakes (Petit Fours Style)

Three Glazed almond mini cakes, one cut open to show the moist interior and thick purple icing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create delicate, almond-scented miniature cakes topped with a smooth, pastel glaze. These elegant bite-sized treats offer a taste of luxury for your next tea party.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/4 cup milk
  • 1 cup powdered sugar, for glaze
  • 2 tablespoons milk or water, for glaze
  • 1/4 teaspoon vanilla extract, for glaze
  • 1 drop purple food coloring (optional, for pastel purple icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or a small rectangular baking pan if you plan to cut squares later.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy. This step builds the texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix only until just combined; do not overmix the batter.
  6. Spoon the batter into your prepared mini muffin cups, filling each about two-thirds full. Alternatively, pour into the rectangular pan.
  7. Bake for 12 to 15 minutes for mini cakes, or 20 to 25 minutes for a larger cake, until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely.
  9. While the cakes cool, prepare the glaze. Whisk together the powdered sugar, 2 tablespoons of milk or water, and vanilla extract until smooth. If you want pastel purple icing, add one drop of food coloring and mix until the color is even. Add more liquid, half a teaspoon at a time, if the glaze is too thick.
  10. Once the cakes are completely cool, dip the top of each cake into the glaze, allowing the excess to drip off. Place them back on the wire rack over parchment paper to catch drips.
  11. Allow the glaze to set before serving these miniature glazed cakes.

Notes

  • For a stronger almond flavor, use almond flour instead of 1/4 cup of the all-purpose flour.
  • If you are making these for Mother’s Day tea desserts, use edible silver or gold sprinkles on the wet glaze for an elegant touch.
  • To achieve the petit fours look, trim the tops of the cooled cakes flat with a serrated knife before glazing.

Nutrition

Find it online: https://blissbatter.com/glazed-almond-mini-cakes/