Mini Gateau for Special Occasions
Ingredients
Sauce
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 1/4 cup milk
- 1 drop red food coloring
- 1 drop green food coloring
Cake mix
- 1.5 cups flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup fine granulated sugar
- 1/2 cup soft butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Preparation
Set the wire rack in the middle of the oven and preheat to 180°C.
Prepare small mini cupcake molds and line with paper liners.
For the cake mixture, sift flour, baking powder, and salt on parchment paper.
In the mixer bowl, place butter and sugar, attach whisk, and mix on medium speed for 3 minutes.
Add one egg and mix on medium speed until fully incorporated, then add the second egg and mix similarly, followed by vanilla.
Add the flour mixture alternately with milk, mixing on low speed for a few seconds then on medium speed for one minute.
Distribute the batter in the cups, filling two-thirds full.
Bake for 15 minutes and test doneness with a toothpick; it should come out clean.
Remove from oven, cool on wire rack, then remove from liners and place on rack over a tray or parchment paper.
For the sauce, in a deep bowl, combine sugar, almond extract, and half the milk; stir until smooth, add more milk if needed, and divide half into plates with food coloring.
Dip each cake in the white sauce to cover bottom and sides, place on rack to dry.
Pipe colored sauce over the dipped cakes using piping bags.
Let the mini gateau dry completely on the rack before serving.
