Raspberry Almond Baby Cakes

Enjoy these mini almond cakes topped with raspberries – a delicious dessert.

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 36

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

  • 1 Heat 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.
  • 2 In 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.
  • 3 Bake 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.

Expert Tips

This recipe includes a quick and easy step of browning butter in the microwave. Once you reach the 4-minute mark, check the butter every 30 seconds for a light brown color.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
,
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Sodium
65mg
65%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.