Mini Cakes for Christmas

Christmas is the perfect time to delight our loved ones with homemade desserts full of flavour and tradition. These Mini Christmas Cakes, combined with a delicious ponche crema buttercream, are ideal for sharing or even giving as a gift. I'll guide you step by step so you can get a spectacular result.

Mini tortas para Navidad

Ingredients for Mini Cakes

• 220 g Unsalted butter (1 cup)

• 200 g Sugar (1 cup)

• Vanilla to taste

• 200 g Eggs (4 units)

• 200 g All-purpose flour (1½ cups)

• 8 g Baking powder (2 teaspoons)

• 120 ml Eggnog (1/2 cup)

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Instructions for Mini Cakes

1. Mix butter and sugar: In a large bowl or the bowl of your stand mixer, combine the butter, sugar and vanilla. Beat on medium speed for 2 minutes, until light and fluffy.

   

   
   

2. Add the eggs: Add the eggs one by one, beating well after each addition.

   

   
   

3. Prepare the dry ingredients: Mix the baking powder with the flour.

   
   

   

   
   
   
   

4. Mix the ingredients: Alternate adding the flour mixture with the eggnog, beginning and ending with the flour. Mix only until well incorporated.

   
   
   

   

   
   
   

5. Filling the molds: Divide the mixture into the mini cake molds, filling them up to ¾ full. This will give you approximately 8 pieces.

   
   

   

   
   

6. Bake: Bake at 180°C for 22 minutes or until a toothpick inserted in the center comes out clean.

   
   

   

   
   

7. Unmolding: Allow cakes to cool in the pan for 5 minutes before removing from pan and placing on a wire rack to cool completely.

Ingredients for the Eggnog Buttercream

• 220 g Unsalted butter (1 cup)

• 440 g Icing sugar (4 cups)

• Vanilla

• 90 ml Eggnog (6 tablespoons)

Instructions for the cream

1. Beat the butter: Place the butter in a bowl and beat for 5 minutes on medium-high speed until creamy and pale.

2. Add the icing sugar: Add the sugar little by little while continuing to beat. This may take another 5 minutes.

3. Add the ponche crema: Add the eggnog and beat for 2 more minutes until you get a smooth texture and it's ready to decorate.

Last step (optional)

1. Decorate: Once the mini cakes are completely cool, use a piping bag to decorate with the eggnog buttercream.

2. Finishing touches: Decorate with sprinkles, cinnamon or small ornaments for a festive touch.

   
   

Estimated time

• Preparation: 20 minutes

• Cooking: 22 minutes

• Decoration: 25 minutes

• Total: 67 minutes

  
  

Extra Tips

1. Temperature of ingredients: Make sure the butter and eggs are at room temperature to achieve a homogeneous mixture.

2. Don't overbeat: When adding flour, mix just until incorporated to avoid dense cakes.

3. Baking Test: Every oven is different, so start checking your cakes a couple of minutes before the indicated time.

4. Consistency of the cream: If the cream is too thick, add an additional teaspoon of ponche crema; if it is too thin, add more icing sugar.

These Mini Christmas Cakes are perfect for closing your celebrations with a flourish. Their flavour and presentation will be the centre of attention on any Christmas table. Go ahead and prepare them and surprise everyone!