About the Recipe
Mini Cakes are the gateway to baking all the time, celebrate more and build baking confidence. The recipes are also adjustable to full size cakes!
Ingredients
CAKE:
1. 125g cake flour
2. ½ tsp baking powder
3. ½ tsp baking soda
4. ½ tsp cinnamon
5. 100g brown sugar
6. 60ml neutral oil
7. 1 large egg
8. 100g grated apple
9. 30g yogurt
10. 15ml milk
11. (Optional) handful of nuts for garnish
FROSTING:
1. 50g butter, room temperature
2. 100g cold cream cheese
3. 100g icing sugar, sifted
4. ½ tsp vanilla essence
5. ¼ tsp cinnamon
Preparation
Cake:
1. Preheat the air fryer to 160°C. (some air fryers run hotter, some cooler, but keep itbetween 150°C-170°C)
2. Line your tuna tins with baking paper (see page 6 for tips & tricks).
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, andsugar.
4. In a separate bowl, combine the oil, egg, grated apple, yogurt and milk.
5. Gently fold the wet ingredients into the dry ingredients until just combined.
6. Divide batter evenly into your three tins.
7. Bake in the air fryer for 25 minutes, or until a skewer inserted in the centre comes outclean.
8. Let the cakes cool completely before frosting or serving.
9. When the cakes are completely cool, pop them out of the tins and cut the tops so they're all the same height.
10. Always crumb coat you cakes before frosting.
Frosting:
1. Melt butter in a saucepan over medium heat.
2. Continue swirling the pan until the butter turns golden brown & smells nutty. About 3-4minutes.
3. Remove from heat & let it cool completely.
4. Beat butter & cream cheese till smooth & light.
5. Add the sifted icing sugar, vanilla and cinnamon.
6. Beat till creamy & fluffy.
7. Chill for 10 minutes before spreading between the layers and over the cake.
8. Sprinkle chopped nuts over for garnish.