MINI CREAM CHEESE POUND CAKES
Mini Cream Cheese Pound Cakes are as simple or as fancy as you want. Dress them up with different toppings for endless possibilities!
A little bit of time spent browsing the pages of BoB will quickly reveal my affinity for mini versions of desserts. Their adorableness is only part of their appeal. I also love them to make serving simpler and to give as gifts.
These Mini Cream Cheese Pound Cakes are a perfect choice when you’ve got a hankering to bake some mini treats. The cakes themselves are simple and sweet and really just wonderfully delicious. Topping them with glaze is where the real fun starts. You can go with a simple glaze or up the ante with a whole slew of glaze options!
The simple glaze recipe I’ve included below is a great pairing with these little cakes. Serve them just with the glaze or add a topping or a variety of toppings if you like. Nuts, coconut, toffee bits, sprinkles… Just about anything! You can even keep things simpler by skipping the glaze and just adding a sprinkling of confectioners sugar to each cake.
Of course, there are other glaze options, too. I’ve shown several here for some inspiration. There’s an almond glaze, a fruity one made with preserves, and even a chocolate-hazelnut one. See the recipe notes for how to make those plus some other ideas.
INGREDIENTS:
FOR THE CAKES:
FOR THE GLAZE:
DIRECTIONS:
TO MAKE THE CAKES:
A little bit of time spent browsing the pages of BoB will quickly reveal my affinity for mini versions of desserts. Their adorableness is only part of their appeal. I also love them to make serving simpler and to give as gifts.
These Mini Cream Cheese Pound Cakes are a perfect choice when you’ve got a hankering to bake some mini treats. The cakes themselves are simple and sweet and really just wonderfully delicious. Topping them with glaze is where the real fun starts. You can go with a simple glaze or up the ante with a whole slew of glaze options!
The simple glaze recipe I’ve included below is a great pairing with these little cakes. Serve them just with the glaze or add a topping or a variety of toppings if you like. Nuts, coconut, toffee bits, sprinkles… Just about anything! You can even keep things simpler by skipping the glaze and just adding a sprinkling of confectioners sugar to each cake.
Of course, there are other glaze options, too. I’ve shown several here for some inspiration. There’s an almond glaze, a fruity one made with preserves, and even a chocolate-hazelnut one. See the recipe notes for how to make those plus some other ideas.
INGREDIENTS:
FOR THE CAKES:
- 3 cups (360g) all-purpose flour
- 1/4 teaspoon salt
- 1 & 1/2 cups (339g) unsalted butter, softened
- 8 ounces (226g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs
- 1 tablespoon vanilla bean paste or vanilla extract
FOR THE GLAZE:
- 1 cup (110g) confectioners’ sugar, sifted
- 3 to 5 tablespoons heavy cream
- chopped nuts, toffee bits, toasted coconut, sprinkles, etc. for garnish
DIRECTIONS:
TO MAKE THE CAKES:
- Preheat oven to 350°F. Grease or spray a 1/4-cup capacity mini fluted Bundt pan(s).*
- Whisk together the flour and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and cream cheese until creamy. Gradually add the sugar and beat well. Add the eggs, one at a time, beating just until yellow disappears. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Read more please visit : bakeorbreak.com
0 Response to "MINI CREAM CHEESE POUND CAKES"
Post a Comment