Autumnal moist, chai spiced mini cakes topped with a delicious vanilla glaze.
Fall is the only season where it's acceptable to always be baking and this recipe is going to give you a good reason to bust out your hand mixer.
SERVINGS
4-6 Servings
TIME
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
1/2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup milk
1/2 cup sugar
2 Tbsp vegetable oil
2 Tbsp butter
2 tsp vanilla
1 large egg
dash ground clove
dash ground pepper
dash salt
For the vanilla glaze:
1/2 cup powdered sugar
2 Tbsp melted butter
1-2 Tbsp milk
1 tsp of vanilla extract
TOOLS
Baking Spray
Steps
Step 1
Preheat oven to 390°F (180°C) and prep your baking mold with a baking spray that contains flour and set aside. Next mix all the dry ingredients together (aside from the sugar).
Step 2
In a medium sized bowl combine milk, sugar, eggs, butter and oil.
Step 3
Mix the dry ingredient mixture with our butter mixture and use a spatula to combine all the ingredients. Make sure not to over mix or this cause the mini cakes to be drier and tougher than we would like.
Step 4
Using a small cookie scoop or a tablespoon start spooning the mixture into the pan, only fill 3/4 of the pan to avoid overfilling and then gently tap the pan to remove air bubbles. Let them bake for 5 minutes at 390°F, after 5 minutes lower the temperature to 350°F and bake for another 10 minutes.
Step 5
Once done baking, allow them to cool for 10 minutes before transferring to a cooling rack.
Step 6
For the vanilla glaze, combine all ingredients and mix well. Lastly pour over the cakelets and enjoy!
