Dessert: Mini Vanilla Egg Cakes

Decorating Easter eggs just got a lot sweeter.

Ingredients

Mini silicone 1-oz. oval pans
1/3 c. milk
1/2 c. (1 stick) unsalted butter, at room temperature
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
3 large eggs
2/3 c. sugar
1/2 tsp. pure vanilla extract
Colored candy melts, vegetable shortening, and confetti sprinkles, for decorating

Instructions

Heat oven to 350 degrees F. Lightly coat the oval pans with cooking spray (you can cook these in batches using one pan).
Place the milk in a small saucepan, add the butter and melt over low heat; remove from heat and let cool slightly. In a medium bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer,beat the eggs and sugar in a large bowl on high speed until thick and pale, 3 to 5 minutes; beat in the vanilla. Reduce the mixer speed to low and mix in the milk mixture.
Add the flour mixture and mix until smooth. Divide the batter among the holes (about 1 tbsp. each). Bake until a wooden pick inserted into the center comes out clean, 14 to 16 minutes. Transfer to a wire rack and let cool.
Once the cakes are cool, make the coating (plan on 1 pound candy melts for 10 cakes). Working with one color candy melt at a time, place 1 pound in a microwave- safe bowl. Add 1 ⁄2 Tbsp shortening and heat on medium, stirring every 30 seconds, until melted and smooth (about 11 ⁄2 minutes total). Stir in additional melted shortening (up to 3 tablespoons) if the candy melts are too thick.
Using a fork, dip the cakes in the melted candy, transferring back to the rack to set. Sprinkle with confetti sprinkles before the candy sets completely or drizzle with different colored candy melts once set. Repeat with the remaining cakes and colors.