These are my “I can’t believe how moist they are” tea cakes. They taste great in both chocolate and vanilla, so take your pick.
Mini Liqueur Tea Cakes
- Cooking and Prep: 30 m
- Serves: 6
Prepare the Tea Cakes
Preheat oven to 350 degrees Fahrenheit. Prepare a seven- by 12-inch pan with eight individual molds with a light coating of nonstick spray.
Add cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water to a large bowl. Beat with mixer until fully combined.
Pour one-fourth cup of batter into each mold, until just under halfway full.
Bake for 15-20 minutes, or until a toothpick inserted into the middle comes out clean. Let cool and transfer to a cooling rack.
Just before serving, sprinkle with powdered sugar and garnish with red currants and mint leaves.