Mini Cupcakes For Kids Recipes

HEALTHY VANILLA CUPCAKES (SO EASY!)

Steps:

• Preheat the oven to 350 degrees F and line a muffin tin with paper cupcake liners.
• Add the butter and sugar to a medium bowl. Beat with a hand-held electric mixer on medium-high speed until light, fluffy, and thick or about 3-5 minutes.
• Add in the eggs one at a time, beating in between to fully incorporate each egg. Add in the vanilla.
• Add the baking powder, salt, and half of the flour to the bowl. Beat on the lowest speed. Add half of the milk. Beat on the lowest speed. Add the remaining flour and milk and beat on the lowest speed to just combine the batter.
• Divide the batter among the paper liners, filling each cup with about 1/4 cup batter.
• Bake for 20-22 minutes or until just golden brown around the edges and a cake tester inserted into the center comes out clean.
• Remove from the oven. Transfer cupcakes to a wire rack and let cool completely.
• Frost as desired.

MINI VANILLA CUPCAKES

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.

MINI CHOCOLATE CUPCAKES

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.

MINI CUPCAKES FOR KIDS!

Steps:

• Mix together the vanilla cake mix, 3/4 cup low fat milk and 1 egg -- use a beater for at least 2 minutes until very well combined.
• Grease a mini muffin pan (12) and bake for 10 minutes at 170°C fan forced, or until when touched, they spring back!
• Turn out onto a cooking rack.
• Mix together icing with 1-2 table spoons of low fat milk.
• Add a few drops of food colouring to the icing if you would loke a particular colour on the cakes.
• Ice each one with 1/2 teaspoon of icing and sprinkle a couple of decorative hundreds and thousands on top.
• The kids will love them!