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These cute little cakes baked up moist and fluffy with a tender crumb and had a wonderful not too sweet citrusy flavor. So good, but be forewarned, you can’t stop at eating just one!!!
My little cakes, however, didn’t have the pretty domed tops as in the photo. While baking the first 8 minutes, the sides really rose up tall, but the middles appeared sunken, so I was a little worried. But by the 17-minute mark, the middles had risen almost to the now very golden edges, and the middles looked dry, so I tested the centers with a toothpick and they were done. After cooling for 5 minutes, they popped out easily from the muffin tins. I filled 30 mini-muffin wells from this batter.
The next time I make these, I’ll try baking them at 375°F to see if they bake more evenly. They will then probably take the full 20 minutes baking time at this temperature. But whether they dome or not, it really doesn’t matter to us since they tasted so good. They would make such lovely little book club treats, and if I can’t get them to dome nicely, I’ll just pipe the tops with lemon and/or orange curd and finish them off with mint sprigs.
It’s hard to tell the exact number of servings from this yield of 30 mini cakes, since they go down pretty easily. This one’s a keeper!
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