Mini Cakes

Frosting and Topping


  • Heat oven to 350°. Coat 2 mini muffin pans with nonstick spray.

  • Mini Cakes: Prepare batter according to package directions, replacing water with buttermilk. Scoop half the batter evenly into pans, filling each two-thirds of the way. Bake 12 to 14 minutes, until a toothpick inserted in center comes out clean. Cool 5 minutes, then remove to a rack. Repeat with remaining batter. Once cool, slice in half crosswise.

  • Frosting and Topping: In a large bowl, beat first 5 ingredients on low for 1 minute. Increase speed to high and beat 4 minutes, until fluffy. Transfer to a piping bag fitted with a large star tip.

  • Pipe 1 tsp frosting on bottom half of each cake. Add tops; pipe on more frosting. Scatter crushed peppermints on top.

Nutrition Facts

181 calories; 9 g total fat; 103 mg sodium. 25 g carbohydrates; 1 g protein;