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14 May 2013, 19:58
Winner of Mother's Day Recipe Contest - 2013 |
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6 April 2013, 23:37
Easter 2013 - Recipe Contest Winner |
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6 April 2013, 23:30
Cooking with Nonna Star Expands Repertoire |
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Join me at for a Dinner with Traditional Recipes! Details: HERE
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The Culinary Experience of a Lifetime! |
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DescriptionThese tiny little easter cakes are the perfect ending to a hearty brunch and go excellent with a cappuccino.
Ingredients Related Recipes:- 3 tablespoons buttermilk
- 3 extra-large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups sifted cake flour
- 3/4 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter, room temperature
- 2 cups of prepared homemade or store bought royal icing mix
- sprinkles or colored sugar as desired
Directions/Steps- Make the pound cake:
- Preheat oven to 350 degrees F. Line the bottom of a 9 x 5 x 3 inch loaf pan with parchment paper, leaving some overhang on the two short sides (this will help you pop the cake out later).
- In a medium bowl, whisk together the eggs, buttermilk, and vanilla.
- In the bowl of your electric mixer with the paddle attachment, combine the flour, baking powder, salt, and sugar and mix on low speed for about 30 seconds or until blended.
- Add the butter and about half of the egg mixture. Mix on a low speed until combined and then increase the mixer speed to medium and beat for about one minute.
- Scrape down the sides of the bowl if needed and slowly add the remaining egg mixture in 2 additions.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 45-50 minutes until golden and an inserted toothpick comes out clean.
- After cake has cooled, remove from loaf pan and slice into 1\" thick slices.
- Using an egg-shaped cookie cutter, cut out egg shapes from the sliced pound cake and place on a wire rack with parchment underneath to catch the icing drippings.
- Drizzle the prepared icing over the cakes and decorate with sprinkles or colored sugars.
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If you do not have any cake flour on hand, you can use regular all-purpose flour with a tablespoon of cornstarch for every cut of flour needed.
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