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Serve plain, dusted with icing sugar, or topped with your favorite frosting or glaze.
Store cooled mini cakes in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the cakes in a sealed container for up to 1 month; thaw before serving.
Variations:
Add lemon zest or orange zest to the batter for a citrus twist.
Mix in chocolate chips or dried fruits for extra texture and flavor.
Top with a simple glaze made from powdered sugar and milk for added sweetness.
Incorporate a teaspoon of cinnamon or nutmeg for a warm spice note.
FAQ:
Q: Can I use margarine instead of butter?
A: Yes, but butter provides better flavor and texture.
Q: How can I tell when the mini cakes are done?
A: Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Q: Can I double the recipe?
A: Absolutely! Just be sure to bake in batches and adjust baking time if needed.
Q: Can I make this recipe dairy-free?
A: Substitute milk with a plant-based alternative and use dairy-free butter.
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