Minikardemummakakut | Teeny Tiny Cardamom Cakes

1.5 cups all-purpose flour

1 teaspoon baking powder

0.25 teaspoon salt

1.5 teaspoons ground cardamom

0.5 cup butter, softened

1 cup sugar

2 eggs

0.5 cup milk

INSTRUCTIONS

1. Combine flour, baking powder, cardamom, and salt in a small bowl.

2. Beat the butter and sugar together in a large bowl, until smooth.

3. Add and mix in the eggs and vanilla.

4. Add a bit of the flour mixture then some of the milk, mixing thoroughly. Alternate adding flour and millk until they are well combined.

5. Heat up the cake pop maker, after greasing it lightly with cooking spray.

6. Spoon enough batter into each of the cake pop molds, filling the wells with batter ONLY to the top of each well (caution: the batter will rise).

7. Bake 4-5 minutes until golden brown. Remove and allow to cool.

8. Make the lemony drizzle by combining powerdered sugar with cold water and a splash of lemon extract. Mix well until the consistency is not as thick as frosting, but is also not as thin as water. Create something drizzleable…

9. Once the cakes have cooled (could be up to several hours after they came off the griddle), transfer them to a piece of parchment paper or other washable surface and drizzle with the lemony drizzle.

*For best results, allow the drizzle to harden on the cake pops before serving.