Vanilla Bean Mini Cake with Passion Fruit Frosting

Vanilla Bean Mini Cake with Passion Fruit Frosting
Cake-6.jpg

Happy Monday! I got to tell you, I'm actually ok with the fact that it is Monday. Our weekend was great, beyond the fact that half of us are sick. My family treated me to coffee and breakfast in bed yesterday. Lola only spilled the coffee 4 times coming up the stairs, no big deal. We planted more herbs in our garden, ate BLTs outside and made 3 layer popsicles with mango, coconut milk and blackberries. It was a great day. But now Monday is here, I have a list of projects to conquer, and I'm ready to start the day...for now. 
 

Hope you all had a great weekend. To all the mothers out there, I hope you had a fantastic Sunday and were spoiled rotten. Here is a fun mini cake that I shared with The Fruit Company. They also make pretty great cupcakes too. Enjoy!

Vanilla Bean Mini Cake with Passion Fruit Frosting

Passion Fruit Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tablespoons milk
  • 2-4 tablespoons passion fruit extract (from 3-4 passion fruits)
  • Pinch of Salt

Mini Vanilla Cake

  • 1⅓ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large egg
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean, seeds scraped out
  • ½ cup whole milk

Passion Fruit Frosting

  1. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter for 1-2 minutes until light and fluffy. Scrape down the butter and add 3 cups powdered sugar to the bowl. Turn the mixer to low and combine, increasing the speed to medium. Add the milk and passion fruit extract and beat on high for 1 minute. Stop and scrape down the sides, adding another cup of powdered sugar. Beat on medium until light and fluffy. For a thicker frosting, add 1 more cup of powdered sugar. Set aside.

Mini Vanilla Cake

  1. Preheat the oven to 350 degrees and place oven rack in the upper third of the oven.
  2. Using a cake pan, line it with parchment paper and lightly sprinkle flour over top. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar for 4 minutes. You want it to be light and fluffy. Add one egg and beat for 1 minute. Add the next egg and beat for 1 minute. Add the vanilla and blend.
  4. In a medium bowl, whisk together flour, baking powder and salt. Add half of this mixture to the mixing bowl and beat on low until almost incorporated. Add the milk and combine. Add the rest of the flour mixture and beat until almost incorporated. Remove the bowl from the stand and finish mixing with a spatula.
  5. Fill the cake pan and bake for 25 minutes, until golden and a skewer comes out clean.
  6. Remove from the oven and let cool for 15 minutes in the pan. Using the parchment paper to help lift, remove the cake and let fully cool on a wire rack.
  7. Once fully cool, take a 2-4" cookie cutter or biscuit cutter and cut out 2 circles. Spread 2-3 tablespoons frosting over the first layer. Carefully place second circle over top and spread an additional 2-3 tablespoons frosting over the top.
  8. Note, if making cupcakes, simply spread each cupcake with 1-2 tablespoons of frosting.
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