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Easter Egg Mini Snack Cakes

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Delightful mini snack cakes perfect for Easter celebrations, combining flavor with festive decoration.

Ingredients

Scale
  • 1 box white cake mix
  • 1/2 cup canola oil
  • 1 cup milk
  • 3 eggs
  • 2 Tbsp sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup unsalted butter, at room temperature
  • 1 jar (7 oz) marshmallow fluff
  • 1 1/2 cups powdered sugar
  • 1 Tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • Pinch of salt
  • 2 Tbsp coconut oil
  • 32 oz vanilla almond bark or candy coating
  • Sprinkles and food coloring

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 18×13-inch baking pan with parchment paper.
  2. Combine the white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract in a large bowl.
  3. Mix until smooth.
  4. Pour the batter into the prepared pan and spread evenly. Bake for about 25-30 minutes or until a toothpick comes out clean.
  5. Let the cake cool completely in the pan.
  6. Beat the butter until creamy in another bowl. Add the marshmallow fluff, powdered sugar, heavy cream, vanilla extract, almond extract, and a pinch of salt.
  7. Mix until fluffy.
  8. Once the cake has cooled, cut it into mini squares. Frost each square with the prepared frosting.
  9. Melt the vanilla almond bark or candy coating according to package directions. Add coconut oil to thin it out, if desired.
  10. Dip each frosted cake square into the melted coating, then place on a wire rack.
  11. While the coating is still wet, sprinkle with colorful sprinkles and add food coloring if desired.
  12. Allow to set before serving.

Notes

Store in an airtight container for up to 5 days. You can freeze them for up to 2 months.

Find it online: https://www.zaynkitchen.com/easter-egg-mini-snack-cakes/