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Create Delightful Mini Easter Egg Cakes for Your Celebration

Mini Easter Egg Cakes 4 Servings Easy Delicious
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Mini Easter Egg Cakes are delightful bite-sized treats perfect for celebrating spring and Easter. With fluffy vanilla flavor and vibrant decorations, they are sure to delight everyone.

Ingredients

Scale
  • 1 box white cake mix
  • 1/2 cup canola oil
  • 1 cup milk
  • 3 eggs
  • 2 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup unsalted butter, at room temperature
  • 1 jar (7 ounce) marshmallow fluff
  • 1 1/2 cup powdered sugar
  • 1 tablespoon heavy cream
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch of salt
  • 2 tablespoon coconut oil
  • 2 pound vanilla almond bark or candy coating
  • Sprinkles and food coloring

Instructions

1. Preheat your oven according to the instructions on the cake mix box.

2. Combine the cake mix, canola oil, milk, eggs, sour cream, vanilla, and almond extract in a bowl until the batter is smooth and well-mixed.

3. Pour the batter into a greased mini cake pan or muffin tin and bake as directed on the cake mix box. Let the cakes cool completely before frosting.

4. Beat the room temperature butter until it’s light and creamy.

5. Add the marshmallow fluff, powdered sugar, heavy cream, vanilla, almond extract, and a pinch of salt. Beat until smooth and well-combined.

6. Use the frosting to top each cooled cake evenly.

7. Melt the vanilla almond bark or candy coating with the coconut oil, then dip or drizzle the frosted cakes, allowing excess to drip off. Top with sprinkles or food coloring.

Notes

Store leftover cakes in an airtight container at room temperature for up to 3 days.

You can freeze unfrosted cakes for up to 2 months.

Make cakes ahead of time and freeze until ready to frost and decorate.

Nutrition

Keywords: Easter, Mini Cakes, Dessert

Find it online: https://www.basterecipes.com/mini-easter-egg-cakes/