Mini-cakes with Candied Bark and Raisins Recipe

Ingredients:

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1/2 cup chopped candied bark
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line your mini cake pan with cupcake liners.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and mixing well after each addition.
7. Fold in the chopped candied bark and raisins until fully incorporated.
8. Spoon the batter into the prepared mini cake pan, filling each cupcake liner about three-quarters full.
9. Bake the mini-cakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
10. Let the mini-cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Verdict:

These mini-cakes are a perfect combination of sweetness and crunchiness. The candied bark adds a delightful texture while the raisins provide a chewy texture to the cake. It is perfect for parties, desserts, or even breakfast.

Serving Suggestions:

Serve these mini-cakes with a dollop of whipped cream and a sprinkle of cinnamon on top. Pair them with a cup of coffee or tea for a perfect morning or afternoon snack. These mini-cakes can also be served on a dessert platter or as an after-dinner treat.