I'm a sucker for miniature food, especially desserts. No matter how simple they are, they always impress me. They also take way more time to make than when they are made in their normal size but it's always worth it in the end.
I usually shamelessly attack the miniature desserts at buffets right after I'm done eating my main course. I then go on to tell myself, in vain, that they're so small, how could they possibly be bad for you?
Here's a simple way to add the element of 'cute' to any gathering or occasion: Mini Cupcakes! I added blue food coloring to my frosting and tried them in two different tints. I plan to experiment some more with different colors and different flavors.
For the chocolate cupcakes: (This makes around 200 mini cupcakes)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
2 cups firmly packed light brown sugar
3 large eggs, separated, at room temperature
9 ounces unsweetened chocolate, melted
2 cups milk
1 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Line your mini cupcake/muffin tin with mini paper cups.
- In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes.
- In a separate small bowl, beat the egg yolks until thick and lemon-colored, about 2 minutes. Add the beaten yolks to the butter mixture and beat well. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- In a separate small bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into the batter. Scoop the batter in the mini cups.
- Bake for 10-12 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
For the frosting: Scroll down and check out Sweetapolita's easy recipe for Sugary Birthday Buttercream Frosting!