Tiny Cakes with Caramel.  

Simplified Steps: Whisk dry ingredients, beat wet ingredients, combine, bake, cool, prepare topping, glaze, garnish.

Streamlined Mixing: Combine dry ingredients, beat butter and sugar, add eggs and vanilla, alternate flour mixture and milk, mix until smooth.

ake & Cool: Divide batter, bake until a toothpick comes out clean, cool in the tray for 10 minutes, then transfer to wire rack to cool completely.

Easy Topping Preparation: Combine brown sugar, cream, butter, and salt in a saucepan, boil, simmer, cool in a bowl for 10 minutes.

Microwaving Tip: If the glaze thickens, microwave in short intervals, stirring between each until it's pourable.

Scaling Up: To make a dozen cakes, double the recipe, use a 12-cup muffin tray with liners, adjust bake time to 12-15 minutes.

Presentation Enhancement: Garnish each cake with a sprinkle of sea salt for both aesthetics and flavor contrast.

Baking Spray and Tray Preparation: Preheat oven, coat mini Bundt tray with baking spray, and set aside for easy release after baking.

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