For a fun spin on traditional Easter food, make these sweet little cakes that look like deviled eggs! The cake is tender and white, and is covered with a light coating of white chocolate, then decorated with yellow whipped buttercream icing. A dash of red sprinkles gives the appearance of paprika. At first glance, they will really fool you!
We may have an eensy-weensy problem here, though. The pan I used (Wilton’s Petite Egg Pan) is no longer available. If you are lucky enough to have one, or there is someone you can
steal borrow one from, you’re set. OR if you are wealthy and money is no object, there is a similar pan on the market that runs around $100. Such a deal! Worst case scenario, Wilton has a small egg pan that has designs on it. Since you really only see the top of the egg anyhow, I think it would work just fine. Hopefully you’ll figure something out, because these are just so much fun to make!
I’d love to say I thought up this idea, but The Man was the one who came up with it. I guess now he’s the idea man, and I’m the lowly person who does the grunt work. Meh…that’s okay. He deserves his moment in the limelight for this.
I tried to make the whitest cake possible, so used coconut oil instead of butter (it adds a lovely coconut flavor, but you can use shortening if you’d like) and didn’t use vanilla. If you have clear vanilla, go ahead and put a teaspoon in when you cream the oil and sugar together. Also, because I used whipping cream in the frosting to make it look fluffier, these really should be refrigerated.
|Deviled Cakes!|| |
- ½ cup room temperature coconut oil (or you may substitute shortening)
- 1½ cups sugar
- 1 teaspoon clear vanilla (optional)
- 2¼ cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cup buttermilk
- 5 egg whites
- 1 pound white candy melts (get the whitest ones possible. I used Wilton's "Bright White"
- ½ cup butter, room temperature
- 4 cups powdered sugar
- ½ cup heavy whipping cream
- Yellow and orange food coloring
- Heat oven to 350 F.
- Prepare pan by greasing and flouring, or by spraying with a flour/oil combination spray like Baker's Joy.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whip the egg whites until stiff peaks form.
- In a large bowl, cream the oil (or shortening), sugar, and clear vanilla. I used less oil than normal, so it won't get fluffy. Just mix it together really well.
- Alternately add the dry ingredients and buttermilk, beginning with the flour and ending with the buttermilk, about a third of each at a time.
- Beat for one minute on medium-high speed.
- Fold in the egg whites.
- Fill each egg cavity almost to the top.
- Bake for 8-9 minutes, or until the edges are beginning to turn golden brown and turn out onto racks to cool.
- Slice the domed tops off of each egg.
- Melt the white chocolate melts in the microwave at 15 second intervals, stirring each time until completely melted.
- With a table knife, spread a layer of white chocolate on the flat side (top) of each egg.
- In a large bowl, combine the butter and powdered sugar. Mix well.
- Add the whipping cream a little at a time until it reaches the desired consistency for piping, adding a little more cream or powdered sugar if necessary.
- Add a little yellow coloring and a TINY bit of orange or red. Whip the frosting to combine. Adjust the color to resemble deviled egg filling. Continue to beat the frosting until it is light and fluffy.
- With a star tip, pipe the "yolk filling" on each egg. Dust with red sugar sprinkles.