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Mini Lime Olive Oil Beer Cakes with Hibiscus Icing

Servings 24 mini cakes

Ingredients
  

  • 4 large eggs
  • 1 ½ cups sugar
  • ½ cup extra virgin olive oil
  • ¼ cup lime juice 3 large limes, juiced
  • ¼ cup beer
  • 2 cups cake flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 hibiscus tea bags
  • ¼ cup boiling water
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Raspberries for garnish

Instructions
 

  • Preheat the oven to 350°F.
  • Add the eggs and sugar to the bowl of a stand mixer, beat on high until well combined, light, and more than doubled in size, about 6 minutes.
  • Stir in the oil, lime juice, and beer.
  • Sprinkle with flour, baking powder, and salt. Gently stir to combine.
  • Grease mini cake pans, or a mini muffin tin, pour in the batter until about 2/3 full.
  • Bake until the tops spring back when lightly touched, about 12- 16 minutes.
  • Allow to cool complete before removing from pan.
  • Add the tea bags to a small bowl or mug. Pour the boiling water over the tea, allow to steep for 15 minutes, discard the bags.
  • Add the powdered sugar and vanilla to a mixing bowl, add half of the hibiscus infused water, stir to combine. Add the remaining water a bit at a time until desired consistency is reached.
  • Pour a bit of icing over each mini cake, top with a raspberry

Notes

I used this Mini Cheesecake Pan but a mini muffin tin will work as well, just start checking for doneness at 12 minutes.