Raspberry Almond Baby Cakes

Raspberry Almond Baby Cakes

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

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

36

servings

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.
Makes 36 servings (1 cake)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
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:

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