Milk Tea Mini Cakes Recipe

20:51

I am terrible at estimating. Online recipes with their European measurements don't always work for me, so it's very much a trial-and-error where I try following their recommended amounts, and with a bit of gauging, tweaking and some luck, hope that my recipes turn out well. 

With hardly any surprise, I found myself with an extra bowl of frosting leftover from my rainbow cake. It's such a waste to throw them away, so I've decided to go on my round 2 baking session.

Milk Tea Mini Cakes sound so cute, dainty and basic. So there!



Ingredients

(for about a dozen)

Batter
- 270g plain flour
- 1 egg
- 90g unsalted butter
- 2 tbsp baking powder
- 2 packets of tea sachets 
- 4 tbsp brown sugar
- 3 tbsp white sugar
- 2 tbsp condensed milk

Cream toppings
- 150g whipped cream
- 2 tbsp powdered sugar

Frosting
- 50g cream cheese, softened
- 50g softened unsalted butter
- 65g powdered sugar
- 0.25 tablespoonful vanilla extract

Method:

1. Stir together the ingredients for the frosting and cool the frosting in a fridge for about half an hour.
2. Using a small bowl, put around 100ml of hot water and dip tea sachets in. Pour in the condensed milk.
3. In a large mixing bowl, stir in all other ingredients for the batter. Then, add in the milk tea from the small bowl.
4. Lightly grease rectangular/square baking pan and heat it in the oven for 10 minutes at 170 degrees celsius.
5. Pour batter thinly over the pan and bake for around 10-15 minutes. Use a toothpick to check if it is done. Place the cake layer on a cooling rack to cool.
6. Repeat steps 4-5 till all batter are used up.
7. Cut the cake layers into mini squares or rectangles.
8. By then, your frosting should be ready. Like how you would spread peanut butter on white bread, gently spread your frosting over the cake layer. Cover the layer with another piece of mini cake.
9. In another mixing bowl, pour in heavy whipping cream and powdered sugar. Whip till peaks can be seen (It should take around 5 - 8 minutes if you whip by hand. Please do not over-whip.)
10. Using a piping bag, pipe whipped cream over the mini cakes. 
11. Sprinkle cinnamon powder/ milo powder over the cakes for decoration (optional).
12. Serve.


You Might Also Like

0 comments