Cooking web notes

Printable Recipe


1 1/2 cups sifted cake flour
1 1/2 t. baking powder
1/4 t. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 t. vanilla extract
1/2 cup whole milk

Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, beat on medium-high, just until blended. Do not over beat.

Divide the batter among two lined 24-cup mini-muffin pans.
Bake at 400 for ~10 minutes.

Frost with cupcake glaze:
1 cup powdered sugar
6-7 tablespoons cream
Food coloring

Whisk together until smooth. Add more cream to reach desired consistency. Then dip.

Makes 48 mini cupcakes

Holly's Note:
I saw a really cute post at The Farm Chicks about mini donut-shaped cupcakes. I don't have the donut pan, but I have a mini muffin tin and the recipe sounded delicious. It was ok, but it wasn't special. My husband commented that these little cupcakes were simply a sugar delivery vehicle. He'd prefer them larger-sized. I agree. I thought the glaze was nice and easy, but very, very sugary. These are orange, because my son didn't want pink ones, because pink is for girls. The boys really didn't like the cupcakes anyway.  It wasn't simply a dump and mix recipe and for the effort required to make it, I don't think the results were all that worth it.

So, bottom line, I don't think we'll make these again.