Mini Lane Cakes

Mini Lane CakesAdd these delectable brandy-infused Mini Lane Cakes to your upcoming lunch or afternoon tea menus.

Mini Lane Cakes
 
Makes about 24
Ingredients
  • Cupcakes:
  • ¾ cup unsalted butter, softened
  • 1½ cups sugar
  • ¾ teaspoon vanilla extract
  • 2¼ cups self-rising flour
  • ⅛ teaspoon kosher salt
  • 1 cup plus 2 tablespoons whole milk
  • 6 large egg whites
  • Filling:
  • 4 large egg yolks
  • ½ cup sugar
  • ¼ cup unsalted butter, cubed
  • ½ cup chopped pecans, toasted
  • ½ cup sweetened flaked coconut
  • ½ cup dried figs, chopped
  • ½ cup golden raisins, chopped
  • 3 tablespoons brandy
  • ⅛ teaspoon kosher salt
  • Frosting:
  • 1 cup sugar, divided
  • 1⁄3 cup water
  • 1 tablespoon light corn syrup
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Garnish: sweetened flaked coconut
Instructions
  1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners.
  2. For cupcakes: In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
  3. In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. 4. In a clean medium bowl, using clean dry beaters, beat egg whites with a mixer at high speed just until sti peaks form. Stir one-fourth of egg whites into batter. Fold remaining egg whites into batter. Divide batter among prepared muffin cups, filling about two-thirds full.
  4. Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  5. For filling: In a small heavy saucepan, combine egg yolks, sugar, and butter. Cook over medium heat, whisking constantly, until butter is melted. Cook, whisking constantly, until a candy thermometer registers 160°, 4 to 6 minutes more. Remove from heat. Stir in pecans, coconut, figs, raisins, brandy, and salt. Spoon into a bowl; let cool completely.
  6. Holding a knife at a downward angle, cut about a 1-inch hole in top of each cupcake. Scoop out cut portions; discard or reserve for another use. Fill holes with about 1 tablespoon filling.
  7. For frosting: In a small heavy saucepan, stir together ⅔ cup sugar, ⅓ cup water, and corn syrup just until combined. Cook over medium- high heat, without stirring, until a candy thermometer registers 240°.
  8. Meanwhile, in a clean large bowl, using clean dry beaters, beat egg whites and cream of tartar with a mixer at medium speed until foamy. Gradually add remaining ⅓ cup sugar, 1 tablespoon at a time, beating just until so peaks form.
  9. With mixer on medium speed, slowly add hot sugar syrup to egg whites in a slow, steady stream. Increase mixer speed to high, and beat until sti peaks form and mixture is thick, glossy, and lukewarm. Beat in vanilla. Immediately spread onto cupcakes. Garnish with coconut, if desired.
Notes
KITCHEN TIP: When sugar mixture for frosting is almost at 240°, begin beating egg whites so whites are ready when syrup reaches the correct temperature.

 

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