Mini Spice Cakes

Mini Spice Cakes
Mini Spice Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • MINI PEAR AND BLUEBERRY SPICE CAKES

  • Serves 6

  • 7

    Tbl unsalted butter, softened, plus some to grease tin

  • 6

    Tbl light corn syrup

  • 12

    teas packed light-brown sugar

  • 3/4

    c fresh blueberries rinsed

  • 1

    ripe Bartlett pear, halved lenghtwise, cored, and cut into thin wedges

  • 1

    cup flour

  • 3/4

    teas baking powder

  • 1/4

    teas baking soda

  • 1/8

    teas salt

  • 1/2

    teas ground cinn.

  • 1/4

    grd nutmeg

  • 1/4

    teas grd allspice

  • 1/4

    teas grd ginger

  • 2/3

    c sugar

  • 1

    lrg egg plus 1 lrg yolk

  • 3/4

    c buttermilk

  • 1/2

    teas vanilla extract

  • 1

    .Preheat oven to 350. Butter muffin tin (6*oz cups) Place 1 teas butter in ea cup. Top ea with 1 Tbl corn syr.; sprinkle with 2 teas br sugar. Arrange 7-8berries in ea cup. Place 4-5 slices pear, cut

  • 2

    .In small bowl, sift flour, bak powder, bak soda, salt and spices; set aside. In bowl of stand mixer beat sugar and remaining 5 Tbl butter on med until fluffy 3=4 min. Add egg & yolk; beat until smoo

  • 3

    Low. Add flour and butter mixes in 2 batches alternating with buttermilk. Begin & end with flour. Stir in vanilla.

  • Pour 1/3 c batter over fruit. Gently tap bottom of tin on counter.

  • Bake until golden ard edges and tester in center comes out clean (25 min) Cool in tin.

Directions

DasAS

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