MINI VANILLA CUPCAKES
These 2 bite Mini Vanilla Cupcakes with Vanilla Buttercream Frosting are sweet, petite and absolutely perfect. They are a delicious, fun dessert option for all types of gatherings and celebrations.
Provided by Lauren Harris
Categories Dessert
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line a mini cupcake pan with mini cupcake liners.
- Combine the flour, baking powder, and salt in a small bowl and set aside.
- In the bowl of an electric mixture, add the butter and sugar and mix until blended.
- Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the heavy cream, until everything is well combined.
- Fill each cupcake well about 1/2 to 2/3rds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
- Combine the powdered sugar, butter, 2 tablespoons of heavy cream and vanilla extract in a mixing bowl.
- Beat with a whisk attachment, on low speed, then medium, until well blended and creamy, adding more heavy cream, if needed.
- Top the cooled cupcakes the vanilla buttercream using a piping bag and tips (I used this one), a spatula, or butter knife.
- Decorate with sprinkles and/or candy, if desired.
Nutrition Facts : ServingSize 1 mini cupcake, Calories 137 kcal, Carbohydrate 21 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 22 mg, Fiber 1 g, Sugar 17 g
MINI VANILLA CUPCAKES
Everything vanilla in these bite-sized cupcakes. So cute and tasty.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes
Time 55m
Yield 18
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, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g
MINI MILKSHAKES
Make these cute mini fruit milkshakes for a family picnic. With three flavours to suit everyone, try banana, strawberry & raspberry and mango & coconut
Provided by Lulu Grimes
Categories Snack
Time 15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Put the banana, half the milk and half the yogurt in a blender, and blend until smooth. Pour into two or three milk bottles. Divide the blueberries between two skewers to make stirrers, then drop one into each bottle. Stir before serving.
- Put the strawberries and six raspberries in a blender with the rest of the milk and yogurt. Blend until smooth, then divide between two small milk bottles. Push the remaining raspberries onto two skewers to make stirrers as before.
- Blend the mango and coconut milk until smooth, then add a squeeze of lime. Divide between two milk bottles and serve with the lime wedges.
Nutrition Facts : Calories 98 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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