# Components:
→ Mini Cakes
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsalted butter, softened
04 - 1/3 cup whole milk
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Gel food coloring (black, gold, silver, yellow; as desired)
→ Decorations
14 - Edible gold or silver pearls
15 - Mini chocolate chips or black decorating gel for clock hands and numbers
16 - Sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or lightly grease each cup.
02 - In a mixing bowl, beat together butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until fully combined.
03 - Whisk together flour, baking powder, and salt in a separate bowl.
04 - Add half of the dry mixture to the wet ingredients, followed by the milk, then the remaining dry mixture. Stir until just combined without overmixing.
05 - Divide batter evenly into muffin cups, filling each about two-thirds full.
06 - Bake for 10 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
07 - Beat softened butter until creamy. Gradually add powdered sugar, mixing thoroughly. Add milk and vanilla extract; beat until fluffy.
08 - Divide frosting into small bowls and tint with gel food coloring as desired for clock faces and accents.
09 - Apply a smooth layer of colored buttercream to each cooled mini cake.
10 - Use decorating gel, chocolate chips, or colored frosting to create clock faces, numbers, and hands pointing to midnight. Garnish with edible pearls and optional sprinkles.
11 - Arrange decorated mini desserts on a platter and present immediately.
