White Chocolate Raspberry Petite Cakes

 

February is here, my favorite month! It’s my birthday month and pink is everywhere. It pulls me out of my winter blues with refreshing hope for spring.

With all that in mind I decided to make petite cakes. They are just mini cakes that are elegant and delicious. You can dress them up with complimentary fillings and toppings. I decided to go whimsy, and here is how!

White Chocolate Raspberry Petite Cakes

2 Eggs

1 Cup White Chocolate Creamer

½ Cup Vegetable Oil

1 Cup Water

1 Tbsp Vanilla Extract

2 ½ Cups All Purpose Flour

1 ½ Cups Granulated Sugar

1 tsp Salt

3 tsp Baking Powder

Directions

Preheat oven to 350 degrees.

Add dry ingredients (flour, sugar, etc.) to medium bowl and set aside.

In mixer bowl combine milk, oil, vanilla, and eggs

Slowing add the dry ingredients to the mixer.

Slowly add water to the batter

Fill jumbo cupcake pan and bake for 16-22 minutes.

I prepared this vanilla cake recipe in a jumbo cupcake pan.

Once the little cakes cooled, I sliced them in half.

I had left-over pink buttercream from my birthday cake.

I added fresh raspberry puree to it for a quick filling.

I used a round tip top pipe on the base cakes. This will give it a fancy profile presentation.

Then placed the cake tops and dusted them with powdered sugar.

Then finished it off with a raspberry and a couple piped raindrops.

I hope y’all enjoy making these dainty confections!

XO,