Mini Pecan Cakes

Ingredients

• 1 cup All-purpose flour (For the cake batter, implied by original recipe's 'Mix ingredients')
• 0.5 cup Granulated sugar (For the cake batter, implied by original recipe's 'Mix ingredients')
• 1 teaspoon Baking powder (Leavening agent for the cake batter)
• 0.25 teaspoon Salt (To balance flavors in the cake batter)
• 0.25 cup Unsalted butter, softened (56g, for the cake batter)
• 1 unit Large egg (For the cake batter)
• 0.5 cup Milk (For the cake batter)
• 1 teaspoon Vanilla extract (For flavor in the cake batter)
• 1 cup Pecan meat, chopped (As specified in the original recipe, cut in pieces)
• 12 halves Pecan halves (For garnishing, original recipe specifies 'one-half pecan' per cake)

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease and flour 12 small shallow fancy cake tins (or a mini muffin tin).
2. 2In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. 3In a separate large bowl, using an electric mixer or whisk, cream together the softened unsalted butter and the remaining granulated sugar until light and fluffy.
4. 4Beat in the large egg and vanilla extract into the creamed butter mixture until just combined.
5. 5Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. 6Gently fold in the 1 cup of chopped pecan meat into the batter until evenly distributed.
7. 7Spoon the batter evenly into the prepared small shallow fancy cake tins, filling each about two-thirds full.
8. 8Garnish the top of each cake with one-half pecan. Bake for 15-18 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
9. 9Let the cakes cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.