Aww, mini cupcakes!

April 28, 2008 at 7:15 pm Leave a comment

When regular cupcakes just aren’t small enough, it’s mini cupcakes!
I made some spicy chili-chocolate mini cupcakes… and they were a disaster. So then I made some vanilla bean cupcakes instead and they turned out great. I actually didn’t get too discouraged after the first incident, and the vanilla was a great idea.

3 Vanilla Cupcakes
Recipe by Chokylit
3/4 cup (1-1/2 stick) unsalted butter, room temperature
1-2/3 cups vanilla sugar
2 large eggs, room temperature
2-2/3 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons milk
1 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped out

Beat the butter and sugar together, then add the eggs one at a time.
Whisk together the dry ingredients in a separate bowl, combine the milk and vanilla. Alternately add in the dry ingredients and the milk.
Bake at 350 F for 22-25 minutes
(or bake at 350 F for 10-15 minutes for mini cupcakes)

For the frosting I tried mascarpone cheese for the first time and fell completely in love with it. If you’re a poor student and can’t afford nice ingredients, buy some anyway. My small tub cost about $12, but I still have lots left, had a bit on a croissant this morning, mmm. Anyway, this is the best icing I’ve ever made and it’s my new favourite. My mom requested it for her birthday. I also already had chocolate icing, so I blended in some leftover strong coffee for a mocha icing and put that on a few cakes.

Vanilla Mascarpone Icing
recipe by me
1/4 cup soft butter
1/2 cup mascarpone cheese
1/4 vanilla bean *
2 oz white chocolate (2 baker’s squares), melted
2- 2 1/2 cups icing sugar
splash milk
1/2 tsp vanilla

Blend the butter and the cheese, scrape the vanilla bean seeds into the mix. Add the melted chocolate and mix thoroughly. Mix in the icing sugar about 1 cup at a time, alternating with a bit of milk and a touch of vanilla extract. Try not to eat it all before you ice the cupcakes.

* for this recipe I used 1/2 a vanilla bean for the cakes and 1/4 of a bean for the icing. I used the remaining 1/4 bean to make a bit of vanilla sugar. It’s in a little mason jar with some granulated sugar to be used later. I’ve still got one Madagascar vanilla bean left, I’ll have to save it for something special.

Advertisements

Entry filed under: Cupcakes.

Mexican-style Dip

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Recent Posts

Categories


%d bloggers like this: