Raspberry Almond Baby Cakes
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Updated May 2, 2013
Enjoy these mini almond cakes topped with raspberries – a delicious dessert.
Raspberry Almond Baby Cakes
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- Prep Time 20 min
- Total 1 hr 20 min
- Servings 36
- Ingredients 10
Ingredients
- 2 tablespoons butter, melted
- 3/4 cup butter (do not use margarine), cut into pieces
- 1 cup ground blanched almonds
- 1 1/4 cups powdered sugar
- 1/2 cup Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 6 egg whites, slightly beaten
- 3 teaspoons vanilla
- 36 fresh raspberries
- Additional powdered sugar
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Using pastry brush, generously grease 36 mini muffin cups with melted butter. Place 3/4 cup butter in microwavable clear glass bowl; cover with microwavable paper towel. Microwave on High 5 to 6 minutes, stirring after 3 minutes, or until milk solids turn light brown. Cool 10 minutes.
-
Step2In medium bowl, mix almonds, 1 1/4 cups powdered sugar, the flour and salt. Add browned butter, egg whites and vanilla; stir just until blended. Divide batter evenly among muffin cups. Place 1 raspberry in center of each cup.
-
Step3Bake 14 to 16 minutes or until center is set and edges are browned. Run knife around edges of cakes to loosen. Immediately remove from pans to cooling racks; cool completely. Sprinkle with additional powdered sugar before serving.
Nutrition
100
Calories
7g
Total Fat
2g
Protein
8g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Total Fat
- 7g
- 0%
- Saturated Fat
- 3g
- 0%
- Sodium
- 65mg
- 0%
- Total Carbohydrate
- 8g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Other Carbohydrate; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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