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A delicious plate of Easter Egg Mini Snack Cakes

Easter Egg Mini Snack Cakes

These delightful mini snack cakes are perfect for Easter, featuring colorful marbled batter and a sweet glaze. A fun and festive treat for all ages!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 mini cakes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour Sift for a lighter cake texture.
  • 0.5 tsp baking powder Ensures the cakes rise properly.
  • 0.25 tsp salt Balances the sweetness of the cakes.
  • 0.5 cup granulated sugar Adds sweetness and contributes to moisture.
  • 0.25 cup unsalted butter Ensure it's softened at room temperature for easy creaming.
  • 1 large egg Use a large egg, preferably at room temperature for better emulsion.
  • 0.5 tsp vanilla extract Enhances the overall flavor profile.
  • 0.25 cup milk Any type of milk will work; whole milk adds richness.
  • few drops Food coloring (pink, yellow, blue, green) Use gel food coloring for more vibrant colors.
  • 0.5 cup powdered sugar Sift the powdered sugar to prevent lumps in the glaze.
  • 1 tbsp milk Adjust the amount of milk for your desired glaze consistency.
  • as needed Assorted sprinkles and edible decorations Get creative with festive Easter-themed sprinkles and edible decor!

Equipment

  • Mini Muffin Tin
  • Wire Rack
  • Mixing Bowls

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until smooth.
  6. Divide the batter evenly into separate bowls and add different food coloring to each.
  7. Fill each mini muffin cup halfway with colored batter, creating a marbled effect by alternating colors.
  8. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  9. Cool cakes completely on a wire rack.
  10. Mix powdered sugar with milk to make a glaze and drizzle over cooled cakes.
  11. Decorate with sprinkles and edible decorations to resemble Easter eggs.

Notes

These mini snack cakes are perfect for spring celebrations or as a fun activity with kids. Store them in an airtight container at room temperature for up to 3 days.