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Easter Egg Mini Snack Cakes

Easter Egg Mini Snack Cakes

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Easter Egg Mini Snack Cakes are the perfect festive treat to brighten up your spring celebrations! These adorable mini cakes feature a soft vanilla base, filled with a luscious vegan marshmallow buttercream, and are coated in a sweet candy shell. They are not only delightful to look at but also incredibly delicious, making them an ideal addition to any family gathering or holiday brunch. Easy to make and fun to decorate, these bite-sized desserts will surely bring smiles to the faces of your loved ones. Whether you’re an experienced baker or a novice in the kitchen, these treats are simple enough for everyone to enjoy crafting!

Ingredients

Scale
  • 1 box white cake mix
  • 1/2 cup canola oil
  • 1 cup milk
  • 3 eggs
  • 2 Tbsp sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup unsalted butter, at room temperature
  • 1 7 oz jar vegan marshmallows fluff
  • 1 1/2 cups powdered sugar
  • 1 Tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • Pinch of salt
  • 2 Tbsp coconut oil
  • 32 oz vanilla almond bark or candy coating
  • Sprinkles and food coloring

Instructions

  1. Preheat the oven to 350°F and line an 18×13 inch baking pan with parchment paper.
  2. In a mixing bowl, combine white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract; mix until smooth.
  3. Pour the batter into the prepared pan and bake for about 15 minutes or until a toothpick comes out clean. Cool completely.
  4. For the filling, cream together unsalted butter and vegan marshmallow fluff; gradually add powdered sugar, heavy cream, vanilla extract, almond extract, and salt until smooth.
  5. Cut the cooled cake into squares or rectangles and layer with filling.
  6. Melt vanilla almond bark with coconut oil; dip each mini cake until fully coated and let set on parchment paper.
  7. Decorate with sprinkles while the coating is still wet.

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