LUNCHBOX CAKE RECIPES

Name: Mini Lunchbox Cakes
Prep time: 55 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Korean
Ingredients: Cake:; 2 eggs; 1 egg yolk; Dark muscovado sugar 60g; Maple syrup 15g (1.5 tbsp); 1/2 tsp salt; All-purpose flour 50g; Dark cocoa powder 10g (1.5 tbsp); Unsalted butter 10g (1 tbsp); Earl grey milk 15g (1 tbsp); Cream cheese icing:; Cream cheese 150g (room temperature); Sugar 40g; 1 tsp vanilla extract; Heavy cream 150g

I MADE CUTE MINI LUNCHBOX CAKES FROM SCRATCH - RECIPE BOOK

I Made Cute Mini Lunchbox Cakes From Scratch - Recipe book image

Mini Lunchbox Cakes are on the menu in Book recipe, and we are going to…

Provided by Inga Lam

Total Time 15 minutes

Prep Time 55 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 21

Ingredients


Cake:

2 eggs
1 egg yolk
Dark muscovado sugar 60g
Maple syrup 15g (1.5 tbsp)
1/2 tsp salt
All-purpose flour 50g
Dark cocoa powder 10g (1.5 tbsp)
Unsalted butter 10g (1 tbsp)
Earl grey milk 15g (1 tbsp)


Cream cheese icing:

Cream cheese 150g (room temperature)
Sugar 40g
1 tsp vanilla extract
Heavy cream 150g

Steps:

Cake:
Combine eggs, maple syrup, and sugar in a bowl.
Whisk over a double boiler until the mixture is slightly warm.
Remove from heat and continue whisking until pale in color and fluffy.
Fold in sifted flour and cocoa powder.
Once combined, add in melted butter and warm milk.
Bake at 350F for 12 - 15 min.
Let cool completely and cut out the desired shape. I used 3.5-inch cookie cutters.
Cream cheese icing:
Whip cream cheese until soft and fluffy.
Add vanilla and sugar, beat until completely incorporated.
Fold in whipped heavy cream until combined.

Nutrition Facts : Calories 200, FatContent 20 grams

I MADE CUTE MINI LUNCHBOX CAKES FROM SCRATCH - RECIPE BOOK

I Made Cute Mini Lunchbox Cakes From Scratch - Recipe book image

Mini Lunchbox Cakes are on the menu in Book recipe, and we are going to…

Provided by Inga Lam

Total Time 15 minutes

Prep Time 55 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 21

Ingredients


Cake:

2 eggs
1 egg yolk
Dark muscovado sugar 60g
Maple syrup 15g (1.5 tbsp)
1/2 tsp salt
All-purpose flour 50g
Dark cocoa powder 10g (1.5 tbsp)
Unsalted butter 10g (1 tbsp)
Earl grey milk 15g (1 tbsp)


Cream cheese icing:

Cream cheese 150g (room temperature)
Sugar 40g
1 tsp vanilla extract
Heavy cream 150g

Steps:

Cake:
Combine eggs, maple syrup, and sugar in a bowl.
Whisk over a double boiler until the mixture is slightly warm.
Remove from heat and continue whisking until pale in color and fluffy.
Fold in sifted flour and cocoa powder.
Once combined, add in melted butter and warm milk.
Bake at 350F for 12 - 15 min.
Let cool completely and cut out the desired shape. I used 3.5-inch cookie cutters.
Cream cheese icing:
Whip cream cheese until soft and fluffy.
Add vanilla and sugar, beat until completely incorporated.
Fold in whipped heavy cream until combined.

Nutrition Facts : Calories 200, FatContent 20 grams

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