# What You'll Need:
→ 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), optional
→ 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 the oven to 350°F. Line a mini muffin tin with paper liners or lightly grease the cups.
02 - Cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract; mix until fully incorporated.
03 - In a separate bowl, whisk together the flour, baking powder, and salt.
04 - Add half of the dry mixture to the wet ingredients, followed by the milk, then add the remaining dry ingredients. Mix until just combined.
05 - Divide the batter evenly among the mini muffin cups, filling each about two-thirds full.
06 - Bake for 10 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
07 - Beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Add milk and vanilla extract; beat until fluffy.
08 - Divide the frosting into small bowls and tint with gel food coloring as desired for clock faces and accents.
09 - Once the cakes are fully cooled, apply a smooth layer of colored buttercream to each mini cake.
10 - Using decorating gel, chocolate chips, or colored frosting, draw clock faces and hands pointing to midnight. Garnish with edible pearls and sprinkles.
11 - Arrange finished mini desserts on a platter and serve.
