Mini Cuppa Cake
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I first made these Mini Cuppa Cakes for a crowded Sunday brunch when the kettle never stopped boiling and everyone wanted something small, comforting, and easy to handle. Think of them as tiny tea-time sponge cakes — soft, lightly sweet, and just the right size for a quick nibble with your cuppa. They bake fast, travel well, and can be dressed up or down depending on the occasion.
What makes this recipe special
Mini Cuppa Cakes are the perfect balance between a cupcake and a teatime sponge. They’re small enough to serve a crowd without spending ages at the oven, and their tender crumb soaks up glazes, lemon curd, or a whisper of buttercream beautifully. Make them for afternoon tea, children’s parties, office potlucks, or whenever you want a portable, retro-stylish treat.
"Soft, dainty, and utterly addictive — these little cakes vanished before the kettle had cooled."
Benefits at a glance:
- Fast bake time (about 12–15 minutes).
- Makes a small batch (12 minis) — ideal when you don’t need a full tray.
- Adaptable: vanilla, lemon, or chocolate; glazed or frosted.
- Kid-friendly and easy to portion control.
The cooking process explained
Overview: You’ll whisk dry ingredients, cream butter and sugar, fold in wet elements, portion the batter into a mini muffin tin, and bake until the tops spring back. Let them cool briefly, then finish with a simple glaze or a dab of frosting. The whole process takes roughly 35–45 minutes from start to finish.
What to expect at each stage:
- Mixing: Combine dry ingredients separately to avoid overworking the batter.
- Creaming: Lightly aerate butter and sugar for a tender crumb.
- Folding: Incorporate flour gently to keep cakes soft.
- Baking: Minis brown quickly — watch closely after 10 minutes.
- Finishing: Glaze while warm for a shiny coat, or pipe frosting when cooled.
Gather these items
Key ingredients (yields ~12 mini cuppa cakes)
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup (100 g) granulated sugar
- 4 tbsp (57 g) unsalted butter, softened
- 1 large egg, room temperature
- 1/2 cup (120 ml) whole milk, warmed slightly
- 1 tsp pure vanilla extract
Optional for glaze/topping: - 3/4 cup powdered sugar + 1–2 tbsp lemon juice or milk for a simple glaze
- Zest of 1 lemon (for lemon version)
- Sprinkles, toasted nuts, or a small dollop of whipped cream
Substitutions & notes:
- For dairy-free: swap butter for vegan butter and use plant milk.
- For gluten-free: use a 1:1 gluten-free flour blend, but expect a slightly different crumb.
- If you prefer richer cakes, replace 2 tbsp of milk with sour cream or yogurt.
Directions to follow
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin or line with mini liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, cream the softened butter and granulated sugar until pale and slightly fluffy (about 2 minutes by hand or with a mixer).
- Beat in the egg and vanilla until fully incorporated.
- Add half the dry ingredients, then pour in the warmed milk, then add the remaining dry ingredients. Fold gently until just combined. Do not overmix.
- Spoon or pipe batter into the prepared mini cups, filling each about 2/3 full.
- Bake for 12–15 minutes. Use the toothpick test — it should come out with a few moist crumbs, not wet batter.
- Transfer the tin to a wire rack and let cakes cool for 5 minutes before removing.
- While still slightly warm, drizzle with glaze or cool completely and top with frosting or lemon curd as desired.
Best ways to enjoy it
Serving suggestions:
- Classic tea service: Serve two minis per person with a pot of Earl Grey and thinly sliced fruit.
- Brunch board: Arrange with jam jars, clotted cream, and fresh berries.
- Party platter: Alternate plain and chocolate-dipped minis, sprinkle with chopped nuts or edible flowers.
- Dessert pairing: A mini cake with a spoonful of mascarpone or crème fraîche and a drizzle of berry compote makes a refined finish.
Plating tips: Place three minis on a small dessert plate with a citrus wedge and a dusting of powdered sugar for an elevated look. Use contrasting sauces (dark chocolate or bright raspberry) to make the colors pop.
Storage and reheating tips
Short-term storage:
- At room temperature: Keep in an airtight container for up to 2 days.
- In the fridge: Store in an airtight container for up to 5 days (best if topped with non-perishable glaze, not soft whipped toppings).
Freezing:
- Cool completely. Wrap each mini individually in plastic wrap, then place in a zip-top bag or airtight container. Freeze up to 3 months.
- To thaw: Move to the fridge overnight, then bring to room temperature before serving.
Reheating:
- Microwave: 8–12 seconds per mini to warm gently (watch closely to avoid sogginess).
- Oven: Preheat to 300°F (150°C) and warm on a baking tray for 6–8 minutes.
Food safety: If your topping includes perishable fillings (cream cheese, whipped cream), keep refrigerated and consume within 24–48 hours.
Tricks for success
- Room-temperature ingredients: Eggs and milk at room temperature incorporate more evenly and give a lighter texture.
- Don’t overfill: Filling cups more than 2/3 full can cause domed or overflowing minis.
- Gentle folding: Overmixing develops gluten and makes cakes dense — fold until streaks disappear.
- Even baking: Rotate the tin halfway if your oven has hot spots.
- Test early: Start checking at 10 minutes to avoid dried-out minis.
Creative twists
Flavor swaps:
- Lemon cuppa: Add 1 tsp lemon zest to the batter and a tangy lemon glaze.
- Chocolate cuppa: Replace 2 tbsp flour with 2 tbsp cocoa powder and add mini chocolate chips.
- Coffee cuppa: Dissolve 1 tsp instant espresso in the milk for a subtle coffee note.
Dietary variations:
- Vegan: Use vegan butter, a flax egg (1 tbsp flax + 3 tbsp water), and plant milk.
- Lower sugar: Reduce granulated sugar by 1–2 tbsp and balance with a flavored glaze for sweetness.
Presentation ideas:
- Make them “teacup” themed by inserting a small fondant handle after glazing (for a playful display).
- Top with flavored curds (lemon, raspberry) for a modern twist.
Helpful answers
Q: How long does it take to make these from start to finish?
A: Active time is about 20–25 minutes (mixing and filling). With baking and cooling, plan for 35–45 minutes total.
Q: Can I make the batter ahead of time?
A: You can refrigerate the batter for up to 24 hours in an airtight container. Let it come back to room temperature and stir gently before portioning and baking.
Q: Will mini liners work or should I grease the tin?
A: Both work. Paper liners make serving easier, but a well-greased tin often yields a slightly crisper bottom and bit more browning.
Q: Can I freeze glazed minis?
A: Glazes with powdered sugar freeze fine; avoid freezing minis with whipped cream or fresh fruit toppings unless you add those after thawing.
Q: Why did my minis sink in the middle?
A: Common causes are underbaking, too much liquid, or opening the oven door too early. Check oven temp with a thermometer and don’t open the door until near the finish.
Conclusion
If you want a small-batch treat that’s flexible, quick, and charming on any spread, these Mini Cuppa Cakes are a reliable pick. For inspiration on richer chocolate cakes that can be adapted into mini versions, see this take on Mississippi Mud Cake. If you’re planning a brunch and want a loaf-style companion to your minis, this Cream Cheese Cranberry Loaf offers festive contrast. And for savory spread ideas to pair on a brunch board alongside sweet minis, try Heloise’s Olive Nut Spread Recipe.
Mini Cuppa Cakes
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin or line with mini liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, cream the softened butter and granulated sugar until pale and slightly fluffy (about 2 minutes).
- Beat in the egg and vanilla until fully incorporated.
- Add half the dry ingredients, pour in the warmed milk, then add the remaining dry ingredients. Fold gently until just combined.
- Spoon or pipe batter into the prepared mini cups, filling each about 2/3 full.
- Bake for 12–15 minutes. Use the toothpick test to check for doneness.
- Transfer the tin to a wire rack and let cakes cool for 5 minutes before removing.
- While still slightly warm, drizzle with glaze or top with frosting or lemon curd as desired.
