Snowy Chocolate Baby Cakes
This recipe serves 24. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 142 calories. If you have winter glaze, garnishes: cinnamon candies, vanillan extract, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 7 minutes.
Instructions
Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed. Spoon batter into 2 greased and floured (12-cup) muffin pans.
Bake at 350 for 20 to 22 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 5 minutes.
Remove from pans to wire racks, and cool completely (about 30 minutes).
Arrange cakes upside down on a serving platter. Spoon Winter White Glaze over cakes (about 1 Tbsp. per cake), spreading with a spatula to thoroughly cover cakes.
*Fresh mint leaves may be substituted.
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Premium Cake