Well, our first year of preschool has concluded. Sniff, sniff. What a great experience it was for all of us -- such a lovely school, with great teachers and staff. Most of all, our three-year-old (almost four-year-old egads!) had an awesome time learning new things and experiencing people and places she wouldn't have otherwise. Now on to pre-k...
The commencement was filled with songs from the kids and sweet treats to boot. And I wanted to make something as sweet as my girl. This recipe is based off a pound cake recipe in the Martha Stewart Baking Handbook.
Frosted Chocolate Chip Snack Cakes
Makes 36 Mini Snack Cakes
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 cup mini chocolate chips
Vanilla frosting (I used prepackaged)
Preheat the oven to 350 degrees. Line a mini muffin pan with papers. Set aside.
In a small bowl, mix together flour and salt. Set aside.
In a medium bowl, cream the butter, sugar and vanilla until smooth and fluffy with a handheld mixer. Add the eggs, one at a time. Fold in the flour mixture and mix until just combined.
Fold in the mini chocolate chips.
Using a small cookie scoop, fill muffins to the near-top.
Bake in the oven for 13 - 18 minutes or until tops are golden brown and the edges just start to pull away from the sides of the pan. Cool on wire rack.
While snack cakes cool, prepare frosting. I use a candy decorating squeeze bottle to frost these, but I cut off a little bit of the top to make a wider hole.
I just scoop the frosting inside the bottle and then lightly squeeze to frost and then shake a spoonful of sprinkles over the tops.
I store these in an airtight container in the refrigerator. I take them out a good half-hour before serving.
These are extra special treats for kids (and husbands) and pair well with a big glass of milk!