Strawberry Vanilla Mini Cakes 🍰🍓✨ / I used my NIIMBOT B2 Printer to create the cute labels for these mini cakes. You can find the link and 15% promo code in my bio if you’d like to check it out! / AD Ingredients: For the Compote: - 350g strawberries, washed and chopped up (2 cups + 3/4 cup) - 50g granulated sugar (1/4 cup) - 1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste (i used both) - Juice of one lemon For the Cake: - 250g unsalted butter, softened (2 sticks + 1 tablespoon) - 320g granulated sugar (1 cup + 2/3 cup) - 3 large eggs - 1 tablespoon vanilla bean paste or 1/2 teaspoon vanilla bean powder - 180g plain full fat yogurt (3/4 cup) - 100g neutral oil (1/3 cup + 1 tablespoon) - 100g whole milk (1/3 cup + 1 tablespoon) - 350g all purpose flour (1 cups + 3/4 cup) - 1/2 teaspoon salt - 12g baking powder (1 tablespoon) For the Swiss Meringue Buttercream: - 6 large egg whites (195g) - 350g granulated sugar (1 cup + 3/4 cup) - 350g unsalted butter, cut into cubes at room temperature (3 sticks) - 1 tablespoon vanilla bean paste - 30g freeze dried strawberries, blended into a powder (1 cup before blending) Extras: - 50g milk (1/4 cup) + 1/4 teaspoon vanilla bean powder, to brush the layers with Instructions: 1. First, prepare the strawberry compote. 2. In a saucepan, combine the chopped strawberries, granulated sugar, vanilla extract, vanilla bean paste and lemon juice. 3. Place the saucepan over high heat and bring the mixture to a simmer. 4. Once simmering, reduce the heat to medium and cook for about 20 minutes, until the compote has slightly thickened but is still a little juicy. 5. Transfer the compote to a bowl and place it in the refrigerator to cool completely. 6. While the compote is cooling, prepare the mini cakes. 7. Preheat your oven to 180°C (350°F) and grease twelve 3-inch mini cake pans with butter. 8. In a large bowl, cream together the butter, granulated sugar and oil. 9. Add the eggs along with the vanilla extract and mix until fully incorporated. 10. Mix in the milk and yogurt until combined. 11. Add the flour, baking powder and salt, then mix until just combined. Do not overmix. 12. Divide the batter evenly between the twelve 3-inch mini cake pans. 13. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. 14. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack. Cover them with a clean tea towel and allow them to cool completely. 15. Once the cakes have cooled completely, prepare the frosting. 16. Add the egg whites and granulated sugar to the bowl of your stand mixer. 17. Place the bowl over a double boiler, whisking constantly, until the mixture reaches 70°C (160°F). 18. Remove the bowl from the heat and place it on your stand mixer. Whip on high speed until a glossy, stiff meringue forms and the bowl feels slightly cooled. 19. Once the bowl has cooled slightly, gradually add the room temperature butter. 20. Continue mixing on medium speed until a thick, smooth buttercream forms. It may look curdled or soupy at first, but keep mixing and it will come together. 21. Add the vanilla bean paste and freeze-dried strawberry powder, then mix until fully combined. 22. Transfer the buttercream to a piping bag. 23. Slice each cake in half horizontally and lightly brush both cut sides with milk. 24. Pipe a layer of Swiss Meringue Buttercream onto each bottom cake layer, leaving a small well in the center. 25. Spoon about 1 tablespoon of the cooled strawberry compote into the center of each well. 26. Place the top cake layer over the filling. 27. Frost the tops of the cakes with the remaining buttercream. 28. Decorate as desired. 29. Enjoy! #cake #niimbot #b2 #asmr #FoodTok - @welcometoangieskitchen