For those times when you want a little more than a cupcake but you don’t want an entire cake hanging around the house – the mini-cake is the answer! I love these little beauties. Slightly more interesting than a cupcake, plus, it’s made even easier by taking the stress out of it all with the use of a box cake, there’s no shame in box cake. You can mix and match cake and frosting flavors and you’ll look like you slaved over them!
- 1 box of yellow cake mix, prepared according to directions
- butter for greasing cake tins, approximately 3 tablespoons
- flour for cake tins
- Buttercream Frosting
- 1 cup unsalted butter
- 3⅔ cups powdered sugar
- 2 teaspoons vanilla
- 2 tablespoons milk
- 1 large drop of red food coloring
- Special Equipment - 2x3 inch cake tins or 2x3 cake ring
- Pre-heat your oven according to the instructions on the box. Mix yellow cake mix according to instructions on the box. Spoon cake mixture into greased and floured 2x3 inch cake tins, filling ¾ of the way up the side of the tin. Bake until golden brown and a cake tester comes out clean.
- Remove and let cool on a rack. In the meantime, prepare your buttercream frosting. In a medium bowl, cream the butter on high with a hand mixer until light in color and fluffy. Slowly add powdered sugar until combined. Add in vanilla and milk and beat until light and fluffy, approximately 3 minutes. Add in food color and beat until well combined, approximately 30 seconds.
- To assemble the cakes, slice the cooled cakes in half and pipe a ½ inch layer of frosting on the cake base. Place top of cake on frosting and pipe a decorative design on top.
- *If you are using a cake ring, prepare the cake in a 13x9 inch pan and punch out layers with cake ring.