Description
Light and tender mini sponge cakes topped with silky whipped cream and fresh raspberries. A sweet bite-size treat that looks fancy but takes just minutes to make. Perfect for parties, tea tables, baby showers, brunch, or holidays.
Ingredients
Scale
- 1 boxed vanilla cake mix or your favorite homemade sponge batter
- Ingredients needed according to box: usually eggs + oil + water
- Nonstick spray for the muffin tin
- 1 cup heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F / 175°C.
- Spray a mini muffin tin or regular muffin tin lightly with nonstick spray.
- Prepare cake mix according to the box directions.
- Fill each muffin cup about ½ full — they will rise.
- Bake mini muffins for 9–12 minutes and regular muffins for 14–18 minutes.
- Let cool completely, then gently remove from the pan.
- Beat cold heavy cream until it begins to thicken.
- Add powdered sugar and vanilla.
- Whip to soft-stiff peaks — fluffy and pipeable.
- Pipe or spoon a swirl of whipped cream onto each mini sponge.
- Top with a fresh raspberry.
- Dust lightly with powdered sugar.
Notes
- Ensure the heavy cream is very cold for best whipping results.
- These can be made ahead of time; just assemble before serving.
- Feel free to substitute raspberries with other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini sponge bite
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg