Description
Mini Raspberry Snow Cakes are delightful, bite-sized treats featuring a tender almond and all-purpose flour base, vibrant raspberries, and a dusting of powdered sugar that mimics snowy winter landscapes. Perfect for holiday gatherings or tea parties, these delicate cakes combine subtle nuttiness with the sweet tartness of fresh raspberries for a festive and elegant dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Additional
- 1/2 cup fresh or frozen raspberries
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or mini cake molds thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer or by hand until the mixture becomes light and fluffy, creating a creamy base.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, followed by mixing in the vanilla extract for flavor.
- Combine Ingredients: Alternate adding the dry ingredients and milk to the butter mixture in batches, mixing gently just until combined to maintain a tender crumb.
- Fold in Raspberries: Carefully fold in the fresh or frozen raspberries so they are evenly distributed without crushing them.
- Fill Molds and Bake: Spoon the batter into the prepared mini muffin tin, filling each mold about two-thirds full to allow room for rising. Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Dust: Allow the mini cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust the tops generously with powdered sugar to create a snowy effect.
Notes
- Almond flour adds a light, nutty texture, but you can substitute with all-purpose flour if preferred or needed.
- These mini cakes are perfect for holiday platters and elegant tea parties.
- Store the mini cakes in an airtight container at room temperature for up to 3 days to maintain freshness.
