Layered Citrus Mini Cakes Recipes

LAYERED CITRUS MINI CAKES

Layered Citrus Mini Cakes image

Layer lemon, lime and grapefruit-flavored cakes with lemon curd for a citrus-packed dessert that tastes like spring.

Provided by Molly Yeh

Categories Dessert

Time 3h

Yield 8

Number Of Ingredients 13

Ingredients

2 boxes Betty Crocker™ white cake mix (or 2 boxes Betty Crocker™ gluten free yellow cake mix)
Water, oil and egg whites (or water, butter, gluten-free vanilla and eggs)
1 1/2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 1/2 teaspoons grated lime peel
2 tablespoons lime juice
1 1/2 teaspoons grated grapefruit peel
2 tablespoons grapefruit juice
Red, green, and yellow food color (gel or liquid)
2 cups powdered sugar
7 teaspoons milk
1/2 cup purchased or homemade lemon curd
Citrus slices or wedges

Steps:

Heat oven to 350°F. Line 3 (13x9-inch) pans with foil so that it hangs over sides; spray foil with cooking spray.
Make cake batter as directed, using ingredients called for on boxes. Divide batter evenly among 3 bowls (for white cake mix, this will be about 3 1/4 cups of batter per bowl; for gluten free mix, this will be about 2 1/3 cups of batter per bowl).
In first bowl, stir in lemon peel and juice; add a few drops yellow food color, stirring until well blended. In second bowl, stir in lime peel and juice with a few drops each of yellow and green food color, stirring until well blended. In third bowl, stir in grapefruit peel and juice with a few drops each of yellow and red food color.
Pour each batter into separate pan; use spatula to spread evenly.
Bake 25 to 27 minutes (for white cake) or 20 to 25 minutes (for gluten free cake) or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Use foil to lift cakes from pans; wrap cakes in plastic wrap. Freeze for at least 1 hour or overnight.
In medium bowl, stir together powdered sugar and milk. For a thinner consistency, add more milk 1/2 teaspoon at a time.
To assemble cakes, using 2- to 3-inch round cutter, cut out rounds from each cake. Stack rounds on top of one an-other with a thin layer of lemon curd between them. Top each with glaze; garnish each with slice of citrus.

Nutrition Facts : ServingSize 1 Serving

CITRUS MINI CAKES

Citrus Mini Cakes image

These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 8

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups water
3 large eggs, room temperature
1/3 cup canola oil
3-1/2 cups confectioners' sugar
1/2 cup orange juice
1/4 cup lemon juice
Toasted chopped almonds

Steps:

In a large bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill well-greased miniature muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 10-12 minutes. , Meanwhile, in a large bowl, combine confectioners' sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds.

Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 96mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.

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