Bug Cakes

A few years ago my little brother and his wife gave us a Backyard Bugs cakelet pan as a gift.
Let me tell you this pan makes the cutest cakes in the whole world!!
AND
the recipe it came with is DELICIOUS!!
It came on the back label for the pan when they gave it to us and I have been able to save it ever since!
I thought I should get it on the web in case the packaging gets ruined.

 

"Vanilla "Bug" Cakes"

ingredients:

• 2 1/4 cups all purpose flour
• 1 3/4 cups sugar
• 2 tsp. baking powder
• 3/4 tsp. baking soda
• 1 tsp. kosher salt
• 16 tbs (2 sticks) unsalted butter melted
• 1 cup (250g) sour cream
• 4 eggs
• 1 tbs. vanilla extract

Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 375F.
Grease and flour the wells of the Backyard Bugs Cakelet pan.



To make the cakes, sift the flour, sugar, baking powder, baking soda and salt in to the bowl of an electric mixer. In a separate bowl, whisk together the melted butter, sour cream, eggs and vanilla until combined. Fit the mixer with the flat beater (I did not do this, I dont have one). Add the butter mixture to the flour mixture and beat on the lowest speed until the dry ingredients are moistened, 15 to 20 seconds. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 30 seconds.




Transfer half of the batter to a bowl, cover with plastic wrap and refrigerate. Spoon the remaining batter into the prepared wells, dividing evenly and filling each well to withing 1/2 inch (12mm) of the rim. Tap the pan firmly on the counter-top to release any air bubbles. To ensure good detail on the cakes, spread the batter so it is slightly lower in the center of the wells. Bake until a toothpick inserted into the center of a cake comes out clean, about 18 minutes.







Transfer the pan to a wire rack and let cool for 15 minutes. Invert the cakes onto the rack and let cool for at least 1 hour before decorating or serving.

Meanwhile, wash and thoroughly dry the pan. Grease and flour the wells and repeat with the remaining batter.


(Williams-Sonoma Kitchen)