Pink Cookie Dough Mini Cakes
Delightful mini cakes combining cookie dough flavors with cake sweetness, topped with a pink drizzle. Perfect for parties or as a sweet treat.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened Make sure the butter is softened but not melted.
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- a few drops pink food coloring Add more for a more vibrant color.
For the Topping
- 1/2 cup egg-free cookie dough Store-bought or homemade.
- 1/2 cup pink chocolate or white chocolate, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a mini cake pan with parchment paper.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the milk, vanilla extract, and a few drops of pink food coloring; mix until combined.
- In another bowl, whisk together the flour, baking powder, and salt; gradually add this to the wet mixture until just combined.
- Divide the batter into the prepared pan and bake for 10-12 minutes, or until a toothpick comes out clean.
- Allow the mini cakes to cool completely.
Topping & Serving
- Once cooled, top each mini cake with a dome of egg-free cookie dough.
- Drizzle the melted pink chocolate over the top of each cake and let it set before serving.
Notes
Store the mini cakes in an airtight container at room temperature for up to three days or refrigerate for up to a week. Bring to room temperature before serving. You can also add sprinkles on top of the chocolate drizzle for extra fun!