RECIPE MINI CUPCAKES RECIPES
MINI VANILLA CUPCAKES | ALLRECIPES
Everything vanilla in these bite-sized cupcakes. So cute and tasty.
Provided by Yoly
Categories Everyday Cooking More Meal Ideas Mini Foods Desserts Cakes
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 18 mini cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
- Sift flour, baking powder, and salt into a bowl.
- Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.
Nutrition Facts : Calories 146.7 calories, CarbohydrateContent 14.9 g, CholesterolContent 34.3 mg, FatContent 9.4 g, FiberContent 0.1 g, ProteinContent 1.1 g, SaturatedFatContent 5.8 g, SodiumContent 78.8 mg, SugarContent 10.8 g
MINI CHOCOLATE CUPCAKES RECIPE | ALLRECIPES
I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!
Provided by EmmyLumia27
Categories Desserts Cakes Cupcake Recipes Chocolate
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 16 mini cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
- Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
- Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
- Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.
Nutrition Facts : Calories 74.3 calories, CarbohydrateContent 12 g, CholesterolContent 11.1 mg, FatContent 2.7 g, FiberContent 0.6 g, ProteinContent 1.4 g, SaturatedFatContent 1 g, SodiumContent 88.5 mg, SugarContent 7 g
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ORANGE DREAM MINI CUPCAKES RECIPE: HOW TO MAKE IT
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Desserts
Calories 96 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Desserts
Calories 96 calories per serving
- Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.
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MINI VANILLA CUPCAKES RECIPE | EPICURIOUS
From epicurious.com
Reviews 2.6
Total Time 1 3/4 hr (includes making buttercream)
Reviews 2.6
Total Time 1 3/4 hr (includes making buttercream)
- *Wilton Paste Food Coloring available at wilton.com.
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Dried fruit is the secret to moist low-fat baked goods. These cupcakes have such a rich, chocolaty flavor, you would never know there were dates in the batter if you hadn't baked them yourself.
From epicurious.com
Reviews 3.7
Total Time 1 1/4 hour
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Reviews 3.7
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Reviews 5.0
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