Best 3 Praline Mini Cakes Recipes
Indulge your sweet tooth with the delightful praline mini cakes, a tantalizing treat that blends the rich, nutty flavor of pralines with the delicate texture of a mini cake. These bite-sized morsels of heaven are perfect for any occasion, whether it's a special celebration, an afternoon tea party, or simply a moment of indulgence. With their elegant appearance and irresistible taste, praline mini cakes are sure to be a hit among both family and friends. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.
Here are our top 3 tried and tested recipes!
MINI PUMPKIN CAKES WITH PRALINE SAUCE
My family's favorite holiday dessert is a real Southern treat. A warm praline sauce and sprinkling of pecans make each small pound cake even more decadent. -Diane Roark, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 loaves (3 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended. , Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 284mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
PRALINE MINI CAKES
Family and friends will go crazy for mini cakes! Toffee bits add sweet flavor and crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups (do not spray with cooking spray).
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
- Bake 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with whisk until smooth. Immediately drizzle about 1 tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered.
Nutrition Facts : Calories 470, Carbohydrate 62 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Mini Cake, Sodium 310 mg, Sugar 45 g, TransFat 0 g
PRALINE MINI BUNDT CAKES
These mini bundt's are so delicious and such a wonderful treat to serve at showers or parties. I have made these several times and everyone enjoys them. Hope you do too!
Provided by Carole F
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350 degrees. (if using dark pans heat to 325 degree, as well as nonstick pans) Generously grease 12 mini bundt cake pans..I purchased mine at wal-mart in the wilton section. Lightly flour them as well.
- 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
- 3. Bake 18-23 minutes or until toothpick inserted in center of the mini cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- 4. In 1 qt. saucepan, melt butter over medium high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with wire whisk until smooth. Immediately drizzle about 1 Tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered at room temperature.
Tips:
- Mise en place: Before starting, ensure all ingredients are measured, prepped, and ready to use. This will prevent scrambling during the baking process.
- Use quality ingredients: Fresh, high-quality ingredients will result in tastier mini cakes. Use real butter, pure vanilla extract, and good-quality cocoa powder.
- Do not overmix the batter: Overmixing can result in tough, dense mini cakes. Mix just until the ingredients are combined.
- Bake the mini cakes until a toothpick inserted into the center comes out clean: This ensures they are cooked through without overbaking, which can dry them out.
- Let the mini cakes cool completely before frosting: This will prevent the frosting from melting and becoming runny.
- Be creative with your frosting: You can use a variety of frostings to top your mini cakes. Try a classic buttercream frosting, a rich chocolate ganache, or a light and fluffy whipped cream frosting.
- Decorate the mini cakes as desired: You can decorate your mini cakes with sprinkles, chopped nuts, or even fresh fruit. Get creative and have fun!
Conclusion:
With careful preparation, attention to detail, and a touch of creativity, you can create delicious and visually appealing praline mini cakes that will impress your friends and family. These mini cakes are perfect for any occasion, from birthday parties to holiday gatherings. So, put on your apron, gather your ingredients, and let's start baking!
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