Tiny cupcakes are of course a fine option, but even though they are trendy, they might seem a little juvenile for certain gatherings. My suggestion is to dispense with the muffin tin liners and use the large six-muffin pan to bake six small cakes, which can then be cut in half or in quarters to make delicate little pieces of cake, just the right size for a lady-like tea party. Butter and flour the inside of each cup, just as you would a cake pan.
Ingredients:
1 2/3 cup flour
1/2 cup soft butter
1/2 cup sugar
2/3 cup heavy cream
3 eggs
2 teaspoons baking powder
2 teaspoons vanilla
a pinch of cinnamon (just a hint, hardly noticeable)
Mix all of the ingredients together in your mixer on medium speed for two minutes, or by hand for a few minutes longer. Pour batter evenly into the six cups of the pan and bake at 350 degrees for 22-25 minutes, or until just golden brown and cooked. Try not to overcook them. When they are done, pull them out of the oven, wait a few minutes then run a butter knife carefully around the edges of each little cake and remove them from the pan to cool.
For the frosting:
1 1/3 cup powdered sugar
1 teaspoon vanilla
1 tablespoon cream
3 drops red food coloring
1 drop green food coloring
Mix well until fully blended and creamy, then pipe onto each cake to cover the tops.
Try not to eat them all yourself.
