PINK LEMONADE SPONGE CAKE BITES
60 Min
12 Portions
Easy level
Ingredients
For sponge cake:
2 eggs
1/4 cup milk
1/3 cup maple syrup
3 1/2 tbsp melted butter, room temp
2 tsp lemon juice
A big splash of Vainilla Molina
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp lemon zest + more for garnish
1/2 cup strawberries, finely chopped
For glaze:
¾ cup powdered sugar
1 tsp whole milk
2 - 3 tbsp lemon juice
Pink food coloring
Directions
For sponge cake bites:
1. Preheat oven to 350 °F and spray a mini cupcake pan with baking spray.
2. In a small bowl whisk eggs, milk, honey, butter, lemon juice, and Vainilla Molina.
3. In another bowl, combine the flour, baking powder, salt, lemon zest and mix well.
NOTE: Salt and yeast must not touch each other.
4. Add wet ingredients to dry ingredients, stirring gently until the ingredients are incorporated.
5. Fold in strawberries with a spatula.
6. Spoon batter into pans.
7. Bake for 12-14 minutes.
8. Let cool for 5 minutes before unmolding and completely before decorating with the glaze.
For glaze:
1. Pour powdered sugar into a bowl.
2. Add milk, lemon juice, and a drop of pink food coloring.
3. Adjust tone with more food coloring for a more intense color.
4. Mix with a balloon whisk until smooth.
5. Add a little more milk if your glaze is too thick or more powdered sugar if it is too runny.
6. Glaze sponge cake bites and let stand for 20 minutes for the glaze to harden.
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