Fluffy, citrusy mini cakes with whipped cream frosting—no stand mixer needed!

Product: 3 in 1 Large Chute Food Processor, 16CUP– Homtone

These moist, lemony mini cakes are bursting with fresh blueberries and topped with light whipped cream frosting—all made effortlessly in your 16-cup food processor! Perfect for summer picnics, brunch, or a quick dessert fix.

🛒 Ingredients

For the mini cakes:

• 195g all-purpose flour
• 150g granulated sugar
• 1½ tsp baking powder
• ¼ tsp salt
• 113g cold unsalted butter

For frosting:

• 240ml heavy cream (36-40% fat)
• 15g powdered sugar

🍽️ Special Tools

• • Emulsifying disc: For perfect whipped cream
  • Thermometer: Ensure cream is 4°C/39°F

📝 Step-by-Step Instructions

• Prep the Batter (Food Processor Method!)

1. 1. In the food processor with the Knead-blade, pulse:
   2. Flour, sugar, baking powder, and salt (3 pulses to combine).
   3. Add cold butter cubes and pulse until mixture resembles coarse sand (~10 pulses).
   4. Add eggs, milk, lemon zest, lemon juice, and vanilla. Process until just combined (10 sec). Do not overmix!
   5. Gently fold in blueberries by hand (to avoid crushing).

• Bake the Mini Cakes

1. 1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use liners.
   2. Divide batter evenly (about ¾ full per cup).
   3. Bake 18-20 mins until a toothpick comes out clean.
   4. Cool in the pan 5 mins, then transfer to a rack.

 Make the Whipped Cream Frosting (Emulsifying Disc Method)

1. 1. Chill all components: Place food processor bowl, emulsifying disc, and cream in freezer for 15 minutes
   2. Assemble processor with emulsifying disc (not S-blade)
   3. Add cold heavy cream, powdered sugar and vanilla
   4. Process on medium speed (don't pulse):

• • • 45 seconds: Cream will begin to thicken
    • 60 seconds: Soft peaks form
    • 75-90 seconds: Stiff peaks form (watch closely!)

!!! Stop immediately when peaks hold their shape

• Assemble & Serve

  • • Once cakes are completely cool, pipe or spread whipped cream on top.

    • Garnish with extra blueberries & lemon zest.

🔧 Troubleshooting Guide

Whipped Cream Issues?

Batter Problems?

📝 Pro-Level Adjustments

For the Whipped Cream:

1. Temperature control is key - Use cream straight from fridge (not freezer)

2. Slow start method:

• • Process 30 sec on low → 45 sec medium → 15 sec high

1. Stabilizer option: Add ¼ tsp cream of tartar

For the Cakes:

1. Reverse creaming method:

• • Pulse dry ingredients + butter first → finer crumb

1. Egg trick: Add yolks first, then whites

🌡️ Food Processor Temp Guide

New Bonus Section:

🎂 3 Whipped Cream Variations

1. 1. Lemon Zest - Add 2 tsp zest with sugar
   2. Earl Grey - Steep cream with tea bags overnight
   3. Honey-Vanilla - Replace sugar with 1 tbsp honey