Some say these would be more appropriate for winter, but I will respectfully disagree… too adorable to restrict to a single season… Very easy to make, the mini format is impossible to resist.

(adpated from several sources)

for the mini-cakes:
130g all-purpose flour
1 tsp baking powder
1/4 tsp salt
57g butter, softened (4 tablespoons)  tablespoons
100g granulated sugar
1 egg
1 Tablespoon blood orange zest
1/2 cup milk
1/3 cup dried cranberries, cut in pieces 

for the icing:
1 cup powdered sugar
2 Tablespoons blood orange juice

Heat oven to 325F.

Mix flour, baking powder and salt in a medium bowl. Reserve. 

Cream the butter with sugar in a KitchenAid type mixer. Add egg and zest. Add 1/3 flour mixture, half of the milk, 1/3 flour, the rest of the milk, and end with the final third of the flour. Mix well to incorporate. Fold the cranberries, add batter to mini-cake pan, bake for about 13 minutes, until toothpick comes out clean.

Cool for  minutes in pan,  and invert on a rack. Make the icing by whisking all ingredients, if you want stronger color, add  a tiny drop of pink food gel. Cover cooled cakes with icing, add sprinkles while still wet. 


to print the recipe, click here

Comments: These are soft, sweet and tangy at the same time. Two little bites of heaven, covered with the blood orange icing that, together with sprinkles make them all so festive. I suppose you could use raisins instead, but cranberries are perfect in this setting.

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