These Raspberry Mini Cakes are easy to make, plus they look and taste incredible! What's best is they're perfect for any occasion, especially Mother's Day!
For the Batter
– ▢8 large – eggs
– ▢1 ½ cups – sugar
– ▢1 ¾ cups – all-purpose flour
For the Frosting
– ▢½ cup – powder sugar
– ▢4 cups – heavy whipping cream
– ▢0.65 oz. - freeze-dried raspberries
– ▢½ cup - raspberry jam
For the Topping
– ▢Freeze-dried raspberry powder
– ▢Mint leaves
Divide the batter evenly among the mini cake pans, filling them about two-thirds full. Place fresh raspberries on top of the batter in each pan, pressing them slightly into the batter.
Bake the mini cakes in a preheated oven until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for a few minutes.
Prepare the glaze by combining powdered sugar and lemon juice in a bowl, whisking until smooth. Drizzle the glaze over the cooled mini cakes, allowing it to drip down the sides.