Mini Brown Sugar Pound Cakes

These mini brown sugar pound cakes are moist, velvety-soft, and they make a great homemade gift. Top with a sweet icing and festive decorations!

This is a sponsored post, written by me and created in partnership with Domino® Sugar. All opinions expressed herein are straight from my heart.

These mini brown sugar pound cakes are moist, velvety-soft, and they make a great homemade gift. Top with a sweet icing and festive decorations!

INGREDIENTS

• For the cakes:
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
• 1 1/2 cups Domino® Light Brown Sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups cake flour*
• 1 teaspoon kosher salt
• For the decorations:
• 2 cups Domino® Confectioners Sugar
• 2 tablespoons spiced rum (optional, milk can be substituted
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk
• Sugar pearls, for garnish
• White nonpariel sprinkles, for garnish
• Clear sparkling sugar, for garnish
• Royal icing, tinted green and red, for garnish**

INSTRUCTIONS

1. To make the cakes:
2. Preheat the oven to 350 degrees F and generously mist a bundlette pan with non-stick spray.
3. In a large bowl with an electric mixer, cream the butter and brown sugar together on medium-high speed until pale and fluffy (3 to 5 minutes).
4. Beat in the eggs, one at a time, until incorporated.
5. Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the vanilla, mixing on medium speed until smooth.
6. Add the flour and salt, mixing on medium speed until just barely incorporated.
7. Transfer the batter to the prepared pan, and bake for 25 to 30 minutes, or until a bamboo skewer inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
8. Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
9. To decorate:
10. Place the confectioners sugar, rum, and vanilla in a medium bowl and stir together until smooth.
11. Add more milk, if needed, to get the proper drizzling consistency. (If too much liquid is added and the icing is too thin, more confectioners sugar can be added to thicken it back up.)
12. Drizzle the icing over the cakes, and sprinkle with sugar pearls, white nonpariels, and sparkling sugar.
13. Pipe holly leaves with green royal icing, and berries with red royal icing.
14. Allow the decorations to fully dry, then package the cakes in cello bags with ribbon, greenery, and a gift tag.
15. by Allie {Baking A Moment}

RECIPE NOTES

*I prefer cake flour because it yields a lighter, softer cake with a finer crumb. It's sold in regular grocery stores, on the same shelf as all the other kinds of flour. If you can't find it or don't want to buy it, try googling "cake flour substitute."

Original Recipes Visit Mini Brown Sugar Pound Cakes @ bakingamoment.com