Mini Present Cupcake Toppers Recipes

MINI VANILLA CUPCAKES

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.

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 PRESENT CUPCAKE TOPPERS

Steps:

• For the rectangle present: Lightly dust the work surface with confectioners' sugar. Take a golf ball-size piece of red fondant and pat until 1/2-inch high. Use a chef's knife to cut out a rectangle shape about 1 inch across and 2 inches long.
• For the ribbons: Lightly dust the work surface with confectioners' sugar. Roll out a piece of white fondant into a gum ball-size circle. Cut out a 1 1/2-inch and a 2 1/2-inch strip from the circle, about 1/8-inch wide. Dip your finger into water and brush each strip to lightly wet. Adhere the 2 1/2-inch strip longways down the rectangle box, tucking the ends under the box. Then adhere the 1 1/2-inch strip in the opposite direction creating a crisscross on top of the box, tucking the ends under the box.
• For the bow: Take a pea-size ball of red fondant. Use kitchen shears to cut very small snips on top of the ball to create petals. Brush some water in the middle of the ribbon on top of the box and adhere the bow.
• Repeat the present, ribbon and bow methods until you have 6 rectangle presents.
• For the small square present: Lightly dust the work surface with confectioners' sugar. Take a golf ball-size piece of green fondant and pat until 1/2-inch high. Use a chef's knife to cut out a 1-inch square shape.
• For the ribbons: Lightly dust the work surface with confectioners' sugar. Roll out a piece of white fondant into a gum ball-size circle. Cut out two 1 1/2-inch strips, 1/8-inch wide. Dip your finger into water and brush each strip to lightly wet. Adhere both strips in a crisscross over top, tucking the ends under the box. Place 1 holiday shaped sprinkle in the center of the ribbon cross on top.
• Repeat the present and ribbon methods until you have 6 square presents.
• Place one of each present on top of each cupcake.