How to Bake Mini Cakes!

Mini cakes...could these possibly be the new cupcake trend?! Blasphemy! But, nonetheless these are too adorable! I found this on tumblr but the size of the picture makes it pretty hard to read, so here's the directions!

In her new book, "Small-Batch Baking", Debby Maugans Nakos uses cans to make adorable single-serve cakes. Love the built in portion control!

  • 2 tbsp. butter
  • 1/4 cup sugar
  • 1 egg plus one yolk
  • 1/4 tsp. vanilla extract
  • 1/2 cup all purpose flour, sifted twice
  • Pinch of salt
  • 5 to 6 small cans (yes, they type you buy, say, corn in) with tops and bottoms cut out, washed, labels off

Preheat oven to 350 degrees. Wrap foil around the bottom of each can. Spray inside each with nonstick spray. Place on baking sheets; set aside. Melt butter, set aside. Mix sugar, egg and egg yolk; beat until thick. Fold in vanilla. Sift flour and salt on top of mixture; fold in. Whisk 3 tbsp. of batter into melted butter, then fold butter mixture into remaining batter until blended. Fill each can halfway. Bake 15 minutes or until springy. Let cool; flip cans over; pop out. Decorate with icing and sprinkles. Makes 5 to 6.