Mini Vanilla Cupcakes with Chocolate Buttercream

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I don’t know about you but I have come to the conclusion that the ladies just feel a whole lot more comfortable around mini sized baked goods, and that goes for cupcakes especially!  You truly feel a little bit less guilty about popping in a mini cupcake vs the standard size. As well, when I want to give the kids a treat, a mini is just the right size.  This is a perfectly measured and tested recipe for 24 mini vanilla cupcakes with chocolate buttercream. This recipe is adapted to 24 minis from The Complete Magnolia Bakery Cookbook which I very highly recommend. The quantities below are perfection for exactly a 24 mini muffin tin, and exactly the correct amount of buttercream for 24 minis.

Ingredients:

  • 6 tablespoons of self-rising flour
  • 5 tablespoons of all purpose flour
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon pure vanilla extract
  • 1/4 milk (I used 1%)
  • For the Chocolate Buttercream:
  • 6 tablespoons unsalted butter, at room temperature
  • 7.5 ml milk (half a tablespoon, or 1 teaspoon + 1/2 teaspoon)
  • 2 ounces of semi-sweet chocolate 
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup, plus 1 tablespoon of icing sugar

Directions:

  1. Prepare a mini-muffin pan (capacity for 24) with mini-muffin paper liners and preheat the oven to 350 degrees.
  2. In a small bowl whisk flours together and set aside until ready to add.
  3. With an electric stand mixer fitted with the paddle attachment beat butter and sugar together until light and fluffy.
  4. Add egg and vanilla and mix well.
  5. Add in the flour in 3 parts alternating with the milk (flour, milk, flour, milk, flour). Mix until incorporated, but to not over-beat the mixture.
  6. Divide the batter equally among the 24 paper liners (I used my small cookie scoop).
  7. Bake cupcakes for 10-12 minutes, or until a toothpick comes out clean.
  8. Remove from the oven, let cool for 5 minutes, and then transfer to a cooling rack.
  9. While cupcakes cool, prepare the buttercream.
  10. Melt the 2 ounces of chocolate in the microwave in short intervals, 30 seconds to get it going, and then lower to 15 seconds. Stir after each interval. Cool until lukewarm.
  11. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy, about 2-3 minutes. Add the milk and beat until smooth. Add the melted chocolate and beat well for 2 minutes. Add the vanilla extract and beat for an additional 2-3 minutes. Gradually add the icing sugar and beat on low speed until creamy and the perfect consistency for piping.
  12. Place buttercream in a piping bag and pipe buttercream onto your mini cupcakes. I like to use a Wilton 1M tip to create a swirl, and then top with sprinkles.
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