Individual Coffee Cakes Food
MINI CHOCOLATE CAKE
This mini chocolate cake for two is perfect for celebrating anniversaries, date night or just because: chocolate. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.
Provided by Christina Lane
Categories dessert
Time 50m
Yield One 6-inch cake (2 servings)
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
- For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
- Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
- Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
- Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
- For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
- Pour the ganache over the cake, and garnish with the pomegranate arils.
COFFEE CUPCAKES
These individual cupcakes with coffee frosting are easy to make and look great on a cake stand
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 47m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium
MINI COFFEE CAKES
"These moist, buttery muffins with their nutty topping are so easy to make," assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. , Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 354mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
INDIVIDUAL COFFEE CAKES
This is an OLD recipe from Armour Star Lard handed down from my grandmother. My grandfather used to work for Armour. I substitute shortening for the lard!
Provided by Karen..
Categories Quick Breads
Time 30m
Yield 8-12 individual coffee cakes
Number Of Ingredients 10
Steps:
- Stir dry ingredients together.
- Combine slightly beaten eggs and milk and add to dry ingredients.
- Add melted shortening and stir until ingredients are well mixed.
- Fill greased muffin tins 2/3 full of batter.
- Combine topping ingredients and and sprinkle evenly over each cake.
- Bake at 375* for 20-25 minutes.
- For the Vegetarian option use Vegetable shortening.
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MINI COFFEE AND WALNUT CAKES RECIPE - BBC FOOD
From bbc.co.uk
Servings 16Category Cakes And Baking
- Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment.
- For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth.
- Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger.
- Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack.
- For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth.
- When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream.
- Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts.
- Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins.
COFFEE CAKE CUPCAKES - INDIVIDUAL CAKES FOR BREAKFAST
From toriavey.com
4.9/5 (46)Total Time 55 minsCategory DessertCalories 428 per serving
- Preheat oven to 325 degrees F. In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
- Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
- Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
MARY'S MINI COFFEE AND WALNUT CAKES RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Pre-heat the oven to 350F. Grease 6 x 2in mini cake tins and line each with a piece of baking parchment. Grease and line the base tray with baking parchment.
- Measure all the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat until thoroughly blended and smooth. Fold in the walnuts.
- Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes or until well-risen and the top of the cake springs back when lightly pressed with a finger.
- Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins, remove the parchment and trim neatly across the top and slice them in half.
- To make the filling and topping, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth.
- When the cakes are completely cold, sandwich them together with about ¼ of the buttercream.
- Spread a thin coat of buttercream around the sides of each cake and then roll the sides in chopped walnuts.
- Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe around the tops of the cakes and top with a chocolate covered coffee bean.
MINI CAKE RECIPES | ALLRECIPES
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MINI COFFEE CAKE - BAKING MISCHIEF
From bakingmischief.com
5/5 (24)Total Time 55 minsCategory Breakfast, DessertCalories 416 per serving
- In a small bowl, whisk together brown and granulated sugars, cinnamon, nutmeg, and salt. Drizzle in melted butter and mix until well combined. Use a spoon to stir in the flour, a little at a time, until flour is completely incorporated. Place in the refrigerator.
- In a medium bowl, combine butter and granulated sugar. Cream them together until light and fluffy, about 1 minute. Add egg and vanilla and beat until well-combined. Add sour cream and mix well. Add half of the flour mixture and stir until just mixed. Add 1 tablespoon of milk and stir until just mixed. Repeat with the remaining flour mixture and milk.
APPLE CRUMB COFFEE CAKES RECIPE - SPIKE GJERDE | FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hrServings 18
- Preheat the oven to 350°. In the bowl of a standing mixer fitted with the paddle, combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.
- Line 18 standard-size muffin cups with paper liners. Spray the liners with vegetable oil cooking spray. In the mixer bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apple and beat just until incorporated.
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