Mardi Gras Mini Cakes

Name: Mardi Gras Mini Cakes
Total time: 80 min
Ingredients: 120 grams all-purpose flour; 3 grams baking powder; 1.5 grams ground nutmeg; 1.5 grams baking soda; 1.5 grams salt; 150 grams white sugar; 56 grams butter, softened; 30 grams white sugar; 5 grams vanilla bean paste; 2 egg whites; 160 milliliters buttermilk; 115 grams cream cheese, softened; 56 grams butter, softened; 10 milliliters lemon juice; 5 grams lemon zest; 330 grams powdered sugar, or more as needed; Gold luster dust and green and purple sanding sugars

Celebrate the flavors and vibrant colors of Mardi Gras with these delightful mini cakes that capture the essence of the traditional king cake in a convenient cupcake form.

80 min

easy

12 mini cakes

317kcal

calories

53g

carbohydrates

31mg

cholesterol

11g

fat

fiber

protein

saturated fat

201mg

sodium

44g

sugar

unsaturated fat

Dessert American

Ingredients

120 grams all-purpose flour

3 grams baking powder

1.5 grams ground nutmeg

1.5 grams baking soda

1.5 grams salt

150 grams white sugar

56 grams butter, softened

30 grams white sugar

5 grams vanilla bean paste

2 egg whites

160 milliliters buttermilk

115 grams cream cheese, softened

56 grams butter, softened

10 milliliters lemon juice

5 grams lemon zest

330 grams powdered sugar, or more as needed

Gold luster dust and green and purple sanding sugars

Directions

Step 1

Preheat the oven to 175 degrees C (350 degrees F). Place paper cup liners in a 12-cup muffin pan.

Step 2

Prepare the cupcakes: In a large bowl, combine the flour, baking powder, nutmeg, baking soda, and salt. In another large bowl, use an electric mixer to blend 150 grams of sugar, softened butter, and vanilla until well combined. Add the egg whites one at a time, beating well after each addition. Alternately add the flour mixture, buttermilk, and remaining flour mixture, beating after each addition until just combined.

Step 3

Spoon the batter into the prepared muffin cups, filling each about 3/4 full, and smooth the tops with the back of a spoon.

Step 4

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely, about 30 minutes.

Step 5

Meanwhile, prepare the frosting: In a medium bowl, blend together softened cream cheese, butter, lemon juice, and lemon zest with an electric mixer until light and fluffy. Gradually beat in powdered sugar until a spreading consistency is reached.

Step 6

Spread or pipe the frosting over the cooled cupcakes and decorate with luster dust and sanding sugars.