STEP 1: PREPARE THE OVEN AND MUFFIN TINS

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures an even bake for your Mini Piecakens.
2. Prepare the Muffin Tins: Grease a standard muffin tin or line it with cupcake liners for easy removal after baking. If using liners, consider choosing decorative ones that will enhance the presentation.

STEP 2: MAKE THE CAKE BATTER

1. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This should take about 3-5 minutes. The key here is to incorporate air into the mixture, which will help the cake rise beautifully.
2. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is well incorporated. Then, mix in the vanilla extract. The mixture should appear smooth and creamy.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and ensures your cake rises uniformly.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

STEP 3: ASSEMBLE THE MINIS

1. Fill the Muffin Tins: Spoon a small amount of cake batter into the bottom of each muffin cup—about one-third full. This base will form the first layer of your Mini Piecakens.
2. Add Pie Filling: Add a tablespoon of your chosen pie filling on top of the batter, ensuring it’s centered in the cup. This is where the magic happens—this layer will melt and blend with the cake during baking.
3. Top with More Cake Batter: Spoon additional cake batter over the pie filling, filling each cup about three-quarters full. This layer will rise and create a lovely top for each Mini Piecaken.
4. Smooth the Top: Use a spatula to smooth the tops of the Mini Piecakens, ensuring even baking and a polished look.

STEP 4: BAKE

1. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as they bake; overbaking can lead to a dry texture.
2. Cool: Once baked, remove the tin from the oven and let it cool in the pan for about 10 minutes before transferring the Mini Piecakens to a wire rack to cool completely. This cooling time is crucial as it allows the flavors to meld and the cakes to set.

STEP 5: MAKE THE WHIPPED CREAM

1. Whip the Cream: In a mixing bowl, beat heavy cream with a mixer until soft peaks form. Gradually add powdered sugar to taste and continue whipping until stiff peaks form. This whipped cream will serve as a light topping to contrast with the rich cake and filling.
2. Flavor (Optional): You can add a splash of vanilla extract or a pinch of cinnamon for added flavor, enhancing the overall taste of your Mini Piecakens.

STEP 6: SERVE AND ENJOY

1. Plate the Mini Piecakens: Once cooled, remove the Mini Piecakens from the muffin tin and place them on a serving platter. Arrange them neatly for an appealing presentation.
2. Top with Whipped Cream: Generously dollop whipped cream on top of each Mini Piecaken. The cream adds a delightful lightness to balance the richness of the cake and pie filling.
3. Garnish: Add fresh fruit or pie crust crumbles for a finishing touch, if desired. These garnishes not only add flavor but also make the dessert visually stunning.