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Mini cupcakes

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Prep time Cook time Difficulty Views Rated (0) Recipe #
1h 20m 3-Medium 12262
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Added by lukkie_shipwreck on 27 April 2008
kitkat1977 forked this on 10 March 2010 (2 descendants)

Description (Some HTML is OK)

Mini cupcakes are the best. You can sample more flavours that way (I make a regular batter and split it into four) and they're easier to eat. The ingredients list looks daunting, but it's really easy to make, and you can play around with the flavourings rather than stick to mine. Makes 30 mini cupcakes.


Ingredients

Makes 30 servings

  • Batter
  • 125g self raising flour
  • 125g soft unsalted butter
  • 125g golden caster sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk
  • Icing
  • 300g icing sugar
  • 150g room temperature butter
  • Chocolate batter flavouring
  • 1 tablespoon baking cocoa
  • ½ teaspoon chocolate essence
  • Coffee batter flavouring
  • 1 teaspoon instant coffee granules
  • 1 teaspoon hot water
  • Lemon and poppyseed batter flavouring
  • ½ teaspoon lemon essence
  • 1 teaspoon poppy seeds
  • Orange blossom batter flavouring
  • ½ teaspoon orange essence
  • Chocolate icing flavouring
  • 1 tablespoon baking cocoa
  • ½ teaspoon chocolate essence
  • Coffee icing flavouring
  • 1 teaspoon instant coffee granules
  • 1 teaspoon hot water
  • ½ teaspoon baking cocoa
  • Lemon icing flavouring
  • ½ teaspoon lemon essence
  • ¼ teaspoon yellow food colouring
  • Orange blossom icing flavouring
  • ½ teaspoon orange essence
  • ¼ teaspoon scarlet food colouring
  • ¼ teaspoon yellow food colouring

Preparation (Some HTML is OK)

Pre-heat oven to 200 degrees C (I have a fan oven so I don't pre-heat.)

Make sure the butter is soft (room temperature) before starting. Mix together all the batter ingredients except the milk. Add enough milk until you have a "dropping" consistency (it will just start to drip off a spoon but not runny).

Split the batter as evenly as you can into 4 bowls. Flavour each one differently. Once you've added the flavourings you may need to add a little flour if the batter becomes too runny or a little milk if too dry.

Line a mini-cupcake baking tray with paper cups and fill each two-thirds with batter. My tray takes 24, so I had to bake it in two batches which worked fine. Check the cupcakes for done-ness after 20m by inserting a knife: it should come out clean.

Allow cupcakes to cool before icing them. To make the icing, combine icing sugar and butter. Split this mix into 4 bowls, and flavour each separately. Like with the batter, adjust with a little water/icing sugar if too wet/dry.

I pipe the icing onto the cupcakes and decorate, but you could just use a spatula or spoon to ice them.

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