Mexican Wedding Cakes

Your guests will go mad for these vibrant Mexican-inspired mini cakes.

The ingredient of Mexican Wedding Cakes

• 1 cup 140g pecans toasted cooled
• 2 cups 300g plain flour plus extra to dust
• 1 teaspoon ground cinnamon
• 250g unsalted butter softened
• 2 cups 300g icing sugar sifted
• 1 teaspoon vanilla extract

The Instruction of mexican wedding cakes

• preheat the oven to 180u00b0c
• line 2 large baking trays with baking paper place the cooled pecans flour cinnamon and a pinch of salt in a food processor and pulse until the nuts are finely chopped set aside
• place the butter and 1 cup 150g icing sugar in an electric mixer and beat until pale add the vanilla extract and pecan mixture then beat until a soft dough forms divide the dough in half then roll out each portion with your hands on a lightly floured work surface to form two 3cm wide logs cut each log into 10 pieces and roll each piece into a ball place on the lined trays 3cm apart then bake for 20 25 minutes until lightly golden cool slightly
• place the remaining 1 cup 150g icing sugar in a separate bowl once the cakes are cool enough to handle place them in the bowl with the icing sugar and toss to thoroughly coat cool on a wire rack for 10 minutes then toss again in the icing sugar and serve

Nutritions of Mexican Wedding Cakes

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