Cocoa Almond Holiday Cakelets

Cakelets:

• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/2 cup butter, softened
• 1 1/2 cups granulated sugar
• 1/4 tsp natural almond extract
• 3 large eggs, room temperature
• 1/2 cup mascarpone, room temperature

Glaze:

• 2 Tbsp butter, melted
• 1/2 cup powdered sugar
• 1/4 tsp natural almond extract
• 2-3 tsp half and half

For Cakelets:

Preheat oven to 350°F. Prepare Holiday Teacakes Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

In a small mixing bowl, whisk flour, cocoa, salt and baking powder and set aside. Using an electric mixer with a paddle attachment, beat butter until fluffy. Add sugar and almond extract, mixing until smooth. Add eggs, blending thoroughly after each addition. Slowly add half the flour mixture, alternating with half the mascarpone. Then add remaining flour mixture and mascarpone and mix just until blended. Do not over mix or mascarpone will curdle.

Drop a spoonful of batter in each well, filling each cavity about 3/4 full. Spread evenly into corners of the designs. Tap bottom of cake pan on towel covered counter to settle batter in pan details and remove air bubbles. Bake for 15 – 17 minutes or until toothpick inserted into the center of the cakes come out clean. Do not overbake. Cool cakes in pan for 3-5 minutes before inverting onto a cooling rack. Clean pan thoroughly, prepare with baking spray again and repeat with remaining batter.

For Glaze:

In a small bowl, whisk all glaze ingredients until smooth. Add more half and half if needed. When cakelets are cooled, brush glaze on top of each cakelet with a pastry brush. Makes 32 cakelets.