Mini cupcakes are perfect for one bite to eat and can be made just as easily as regular cupcakes with just a few tweaks. You will need a mini cupcake mold and cups of the right size. You can make the dough from scratch or use a cake mix to save time. Remember that mini cupcakes will cook faster than regular cupcakes, so don't lose sight of them while they're in the oven to ensure a great result.
Ingrediants
- 180 g of butter (at room temperature)
- 400 g of sugar
- 2 large eggs
- 2 and a half teaspoons (12 ml) of vanilla extract
- 600 g of flour
- 2 and a half teaspoons (12 g) of baking powder
- Half a teaspoon (2.5 g) of salt
- 180 ml of milk
- 120 ml of cream
Steps
Part 1 of 3: Prepare the Dough
Step 1. Blend the ingredients of the dough with the electric whisk
You can use the planetary mixer or a manual electric mixer. First, mix 180g of butter and 400g of sugar in a large bowl. Blend the two ingredients with the whisk until you get a cream with a light consistency.
If you don't have a planetary mixer or an electric mixer, you can mix the butter and sugar with a large silicone spoon
Step 2. Add the eggs and vanilla extract to the butter and sugar cream
Break an egg, pour it into the bowl and start stirring again. When it has been almost completely absorbed by the cream, break the second egg and repeat. When the ingredients are well blended, add two and a half teaspoons (12 ml) of vanilla extract.
Step 3. Blend the dry ingredients in a separate bowl
Take another bowl and pour in 600g of flour, two and a half teaspoons (12g) of baking powder and half a teaspoon (2.5g) of salt. Combine the three ingredients by mixing them for a long time with a whisk.
If you don't have a whisk, you can use a fork
Step 4. Blend the milk and cream before combining all the ingredients
In a third bowl, mix 180ml of milk with 120ml of cream, then slowly start pouring the dry ingredients into the large bowl, the one in which you mixed the butter, eggs and sugar. Add the rest of the ingredients in three steps, not all at once: pour half of the dry ingredients into the large bowl, add the milk and cream mixture, and lastly the other half of the dry ingredients.
Step 5. Whip all the ingredients together for one minute
If you are using an electric whisk, set it to medium-high speed and whisk the ingredients for one minute. If you don't have an electric whisk, mix the dough by hand until it reaches a smooth and homogeneous consistency.
Step 6. If you want, you can use a cake mix instead of assembling the dough from scratch
If you are short on time or lack some ingredients, you can buy a cake mix at the local supermarket. You can choose between different options, for example between a chocolate or vanilla flavored dough. Follow the instructions on the box and prepare the dough for the mini cupcakes.
Even though the instructions on the box refer to a cake, you can use the same ingredients and recipe to make the dough for the mini cupcakes
Part 2 of 3: Distribute and Cook the Dough
Step 1. Place the paper cups for the mini cupcakes inside the cavities of the mold or silicone cups
Make sure that the paper cups are the ones for the mini muffins and not the ones for the chocolates because they are too small. If you have two mini cupcake pans, place the paper cups in both as you are likely to make up to 48 mini cupcakes.
- Generally a mini cupcake mold has 24 cavities.
- If you only have one mold, you can cook the mini cupacke in two stages.
- Mini cupcake molds can be found easily at kitchen supply stores. Alternatively, you can buy them online.
Step 2. Spread the dough into the mold with a measuring spoon to make sure the cupcakes are all the same size
For the best possible result, use a cookie measuring spoon that allows you to pour the same amount of dough into all the cups. Alternatively, you can use a tablespoon or a teaspoon. Dip the spoon into the dough to get ready to distribute it.
Another option is to transfer the dough to a resealable food bag, cut one of the bottom corners and create a disposable pastry bag that allows you to easily pour and dose the dough
Step 3. Fill the baking cups 2/3 full with the dough
Distribute the dough inside the paper cups, slowly moving from one to the other until you have filled all 24 of them. You may have to proceed by trial and error to decide how much dough to pour into each one. Remember that it is better to fill them a little than too much, you can always add more dough later.
The cups should not be filled to the brim otherwise the dough will come out during cooking
Step 4. Bake the mini cupcakes at 175 ° C for about 15 minutes
Check them after 9 or 10 minutes have elapsed by sticking one in the center with a toothpick. If the toothpick comes out clean, they are ready. If, on the other hand, it is dirty with dough, let it cook for about another 5 minutes.
- The edges of the cupcakes must acquire a golden hue.
- Don't lose sight of the cupcakes while they are in the oven as they tend to cook very quickly, so if you're not careful they could get burned.
Part 3 of 3: Decorate the Mini Cupcakes
Step 1. If you want, make the icing with the ingredients you have at home
Most varieties of icing require a few simple ingredients, such as butter, powdered sugar, cream, and vanilla. There are tons of recipes you can choose from when it comes to decorating cupcakes with frosting, so look in the pantry to see what ingredients you have on hand.
For example, you can create a simple and delicious glaze using whipped cream and semi-dark chocolate
Step 2. Buy ready-made icing at the supermarket if you want to save time
You can choose between different flavors, starting with the classic chocolate and vanilla. One pack of ready-made icing should be enough for all mini cupcakes.
- Buy vanilla frosting and color it with food coloring if desired.
- The best way to spread the ready-made icing that you can find on sale at the supermarket on the mini cupcakes is to use a butter knife.
Step 3. Create a pastry bag to decorate cupcakes quickly and elegantly
Fill a disposable pastry bag (or a simple food bag) with the icing. Cut one of the two bottom corners and then squeeze the icing onto the cupcakes by drawing a spiral.
- You can test your pastry skills on a plate or napkin before you start decorating the mini cupcakes.
- When cutting the bottom corner of the bag, try to make a small hole. You can always enlarge it later if necessary.
Step 4. Use a butter knife if you want to decorate the cupcakes with a thin layer of icing
Dip the blade into the icing and start spreading it on the cupcakes. Run the blade around the top half to distribute the icing evenly. Apply it a little at a time and spread it until you are satisfied with the result.
As these are mini cupcakes, a very small amount of icing will suffice for decoration. A heaped teaspoon should suffice
Step 5. Add decorative elements as desired
You can use colorful sprinkles, little candy, and anything you can think of, as long as it's edible. It's best to add the decorative elements right after you finish applying the frosting because if it hardens, you will have a hard time getting them to stick tightly.
