It wasn’t until I had made and photographed these mini cakes, that I realized I already posted about them about a year ago. But because one tends to forget certain recipes, I figured I would just post about these again, as a little reminder. A reminder with a better picture, that is!
While I prefer making and baking things from scratch, sometimes time is just short and shortcuts will do just fine. The shortcut here is using a mix for spice cake, but feel free to use your own favorite recipe instead.
These little cupcakes are prepared in minutes, so they’re great when you want something with your coffee within half an hour. There just as good in a dessert though, or when you need a pick-me-up during the afternoon.
I would describe these as a bite-size version of the real deal and a pretty alternative for a piece of chocolate or cookie, for instance. The Greek yogurt in the frosting makes these cakes light, but also adds some needed tanginess to counterbalance the sweet cream cheese and carrot cake.
You can easily freeze these little cakes, just let them thaw instead of defrosting them in the microwave (this will melt the frosting).
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