Mini Strawberry Runny Cake: A Bite-Sized Delight
Indulge in the delightful world of mini strawberry runny cakes, where every bite is a burst of creamy texture and fruity sweetness. This simple yet elegant dessert is perfect for any occasion, be it a cozy family gathering or a sophisticated tea party. Let’s dive into the recipe and bake these little wonders together.
Ingredients:
Gather these ingredients for your mini strawberry runny cakes:
- Unsalted Butter: 250 grams (8.8 oz), softened, for a rich base
- White Granulated Sugar: 250 grams (1 cup + 3 tbsp), to sweeten
- Eggs: 5 large, at room temperature, for structure
- All-Purpose Flour: 250 grams (2 cups), the foundation of the cake
- Baking Powder: 1 tsp, for a light, airy texture
- Salt: A pinch, to balance the flavors
- Pure Vanilla Extract: 1 tsp, for a touch of aroma
- Strawberry Jam: A generous amount, for that gooey, fruity core
Instructions:
- Preheat and Prep:
- Begin by preheating your oven to 350°F (175°C).
- Grease your mini cake molds and dust them with flour to prevent sticking.
- Creaming the Base:
- In a mixing bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color.
- Incorporating the Eggs:
- Gradually add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. The mixture may appear curdled, but don’t worry, it will smooth out once the flour is added.
- Mixing the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined and smooth. Be careful not to overmix.
- Flavor Infusion:
- Stir in the vanilla extract to infuse the batter with a delicate fragrance.
- Assembling the Cakes:
- Spoon a quarter of the batter into each mold.
- Add a dollop of strawberry jam to the center, then cover with more batter until each mold is three-quarters full.
- Ensure the jam is nicely enveloped by the batter to create that delightful runny center.
- Baking to Perfection:
- Bake the cakes in the preheated oven for 40-50 minutes, or until they’re golden brown and a toothpick inserted comes out clean.
- Allow the cakes to cool in the molds for about 10 minutes before transferring them to a wire rack.
- Serving:
- Serve these mini strawberry runny cakes warm or at room temperature, accompanied by a refreshing cup of tea or a glass of milk.
Mini strawberry runny cakes are more than just a dessert; they’re a celebration of flavors and textures in every bite. With this simple and straightforward recipe, you’re set to impress your guests or treat yourself to a delightful homemade treat. Enjoy the process, savor the flavor, and relish in the joy of baking!
