🍓 Pink Glazed Mini Cakes (Strawberry-Filled)

🧾 Ingredients

For the Cake:

• 120g (1 cup) all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 100g (1/2 cup) granulated sugar

• 2 large eggs (room temperature)

• 80ml (1/3 cup) milk

• 80g (1/3 cup) unsalted butter (melted)

• 1 tsp vanilla extract

For the Filling:

• 150g (1 cup) strawberries (fresh or frozen)

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tsp cornstarch + 1 tbsp water

For the Pink Glaze:

• 150g (1 cup) powdered sugar

• 2–3 tbsp strawberry puree (or milk + pink food coloring)

• 1 tsp lemon juice

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👩‍🍳 Instructions

1. Prepare the Cake Batter

1. Preheat oven to 175°C (350°F).

2. Grease or line a small cake mold or muffin tin.

3. In a bowl, whisk together flour, baking powder, and salt.

4. In another bowl, beat eggs and sugar until pale and slightly fluffy.

5. Add milk, melted butter, and vanilla extract—mix well.

6. Gradually fold in dry ingredients until smooth.

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2. Bake

1. Pour batter into molds (about 2/3 full).

2. Bake for 15–20 minutes or until a toothpick comes out clean.

3. Let cakes cool completely.

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3. Make Strawberry Filling

1. In a saucepan, combine strawberries, sugar, and lemon juice.

2. Cook over medium heat until soft and jammy.

3. Add cornstarch slurry and cook until thickened.

4. Cool completely before using.

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4. Assemble

1. Slice each mini cake horizontally.

2. Add a layer of strawberry filling in the center.

3. Place the top layer back on.

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5. Make the Pink Glaze

1. Mix powdered sugar with strawberry puree and lemon juice.

2. Adjust consistency (thick but pourable).

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6. Glaze the Cakes

1. Place cakes on a rack.

2. Pour glaze over each cake, letting it drip down the sides.

3. Let set for 15–20 minutes.

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✨ Tips

• Chill cakes before glazing for a smoother finish.

• Add cream cheese layer for a richer version.

• Use raspberry or blueberry instead of strawberry for variation.