Glazed mini cakes from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 106) by Erin Jeanne McDowell

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 12, 2018

    I made a number of mistakes with this recipe. First, I used a silicone pan with slightly smaller cups, so I got 12 cakes, but should have gotten 13-14 because the cakes rose well above the top, so I had to level them with a knife. I didn't think the silicone was sturdy enough to slam on the counter to eliminate the air bubbles, so I used a toothpick to stir the batter, but definitely found air bubbles in the baked cakes. They needed 22 minutes to bake. I did not reduce the juice quite enough for the glaze because it seemed to be burning, and it was quite thick, so I measured out 80 g. But then I had to add a lot more powdered sugar, which made the glaze sweeter and less fruity than I would have liked, and the glaze was still a bit too thin. I used virgin coconut oil, thinking the flavor would be complementary, which it was, although it wasn't that strong. Despite my errors, they tasted very good.

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