Strawberry Frosted Mini Chocolate Cakes Recipe
A Sweet and pretty recipe for strawberry frosted mini chocolate cakes.
Makes 8 (1 cup capacity) mini cakes
1 1/3 cups all purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 Tablespoons butter, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 cup milk
1/2 cup fresh strawberries, hulled
1 cup butter, at room temperature
4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Preheat oven to 3500F.
Grease 8 (1 cup capacity) mini cake molds.
Sift together the flour, baking powder, baking soda, cocoa and salt in a mixing bowl and set aside.
In a large bowl, use an electric mixer on medium speed to cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition, then
stir in the vanilla.
Add the flour mixture alternately with the milk, beating in well.
Fill the prepared cake molds to 3/4 full.
Place in the preheated oven and bake for 20 minutes or until
a toothpick inserted into the center of the cake comes out clean.
Remove from the oven to a cooling rack and let cool for 5 minutes.
Remove the cakes from the pan directly onto the cooling rack and let cool completely.
Cut each cake in half horizontally. Reserve a few cake crumbs for garnish.
Wash and hull the strawberries and pat dry with paper towels.
Place strawberries in a food processor or blender and process until pureed into liquid.
In a mixing bowl, using an electric mixer, beat butter and salt using medium speed until light and fluffy.
Add confectioners’ sugar, beating in slowly until combined.
Add vanilla extract, and 4 Tablespoons of the pureed strawberries.
Mix until just blended.
Chill until ready to use.
Place the frosting into a piping bag and frost between the cake layers and on top of the mini cakes.
If there are extra pureed berries, you can spoon them between the layers.