Handwritten recipe card for Petit Fours
by: salvagedrecipes

Petit Fours with Butter Frosting

Petit Fours
Petit Fours and Cup Cakes are dainty, bite-sized cakes that gained popularity in American home baking during the mid-20th century. Adapted from European traditions, these little cakes were often served at teas, weddings, and festive gatherings. This version uses angel food cake mix, flavored with anise for a fragrant twist, then studded with figs, nuts, and chocolate sprinkles for texture and sweetness. The cakes are topped with butter frosting, creating a soft and elegant treat. They’re cherished for their lightness, pretty presentation, and nostalgic connection to old-fashioned entertaining.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling and Frosting 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine european – other
Servings 30 petit fours
Calories 180 kcal

Ingredients
  

For Cakes:

  • 17 oz angel food cake mix
  • ½ tsp anise flavoring
  • 3 tbsp chocolate sprinkles
  • ¼ cup figs (finely chopped )
  • ½ cup nuts (chopped)
  • 30 walnut halves

For Frosting (Butter Frosting):

  • ½ cup butter
  • 2 cups confectioners’ sugar (sifted )
  • 3 tbsp milk
  • 1 tsp vanilla

Instructions
 

Step 1: Prepare Batter

  • Mix angel food cake mix as package directs. Divide batter in half.

Step 2: Add Flavoring

  • Stir anise flavoring into one half of batter. Stir chocolate sprinkles, figs, and chopped nuts into the other half.
  • Garnish with walnut half.

Step 3: Bake

  • Pour into an ungreased 11 x 9 x 2-inch pan. Bake at 375°F for 20 minutes. Let cool.

Step 4: Cut & Assemble

  • Once cooled, cut cake into small squares or circles using a knife or biscuit cutter.

Step 5: Frost

  • Prepare butter frosting: cream butter until soft. Gradually add sugar, alternating with milk, beating until smooth and spreadable. Add vanilla and beat well. Spread frosting on cakes.

Tips

  • Use mini muffin pans for true petit-four size portions
  • Add chopped figs, dates, nuts, or chocolate sprinkles as written on the card
  • Brush with simple syrup before frosting for extra moisture
  • Flavor icing with annette/anise/vanilla flavoring as written on the card
  • Frost after cakes are completely cool to prevent crumbling
  • Decorate with walnuts as suggested
  • Substitute almond extract for a more traditional petit four taste
  • For neater shapes, trim cake edges and glaze twice
  • Store finished cakes in the refrigerator to firm icing before serving

Nutrition

Calories: 180kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 125mgPotassium: 65mgFiber: 1gSugar: 21gVitamin A: 80IUVitamin C: 0.2mgCalcium: 10mgIron: 0.4mg
Keyword angel food cake, cupcakes, frosted cake, holiday dessert, party sweets, petit fours, retro baking, vintage
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