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Vanilla Mini Cakes with Fresh Strawberry Buttercream

Ingredients

  • 1 cup buttermilk
  • 1 egg
  • 1/2 cup oil
  • 2 tbsp vanilla
  • 1 cup granulated sugar
  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1 tsp baking soda

Strawberry Puree

  • 1 cup strawberries, chopped
  • 2 tbsp sugar
  • 1 tsp lemon juice

Buttercream

  • 1 stick butter, softened
  • 2 cups powdered sugar
  • 1/2 cup strawberry puree
  • 1 tsp vanilla

Instructions

  • Pre-heat oven to 350 degrees. Mix oil and sugar. Add egg, vanilla, salt, and baking soda. add flour. Pour in buttermilk and mix. Scoop into oiled and floured mini cake pan. Bake for 15-20 minutes or until browned. Cool on wire rack.

Strawberry Buttercream

  • Put chopped strawberries with sugar and lemon juice in a saucepan.  Cook until the fruit is tender. Purée it in a food processor, and strain it to get all of the seeds and any chunks out. Let it cool for at least an hour or in the refrigerator overnight.  In a separate bowl mix all ingredients for the buttercream, including the purée. Pipe the buttercream over the cakes. Add sprinkles. Placed an edible gold leaf on top (optional).