Mini Cupcakes Recipe
Photo source: Grandmother's Kitchen
This recipe is for a basic vanilla mini cupcake recipe with colorful frosting that will not melt in the heat. Great for a summer birthday party.
3/4 cup butter, at room temperature
1 cup sour cream
1 cup granulated sugar
2 cups self - raising flour
1 teaspoon vanilla extract
(Makes 48 mini cupcakes)
2 cup butter, at room temperature
1 cup shortening, at room temperature
2 teaspoon vanilla (or to taste)
5 cups confectioners’ sugar
1/4 cup milk (more or less)
** you can change shortening to butter. Shortening stabilizes the icing. A straight butter icing may have tendency to melt in warmer temperatures
Food colour gels
** you can use normal food colouring but this will thin out your icing. With the gels, it keeps the consistency of the icing and gives you more vibrant colours. (plus more variety of colours)
Preheat oven to 350 degrees F.
Line 2 mini muffin trays with paper liners.
Place eggs, butter, sour cream and sugar in a large bowl. Whisk the ingredients until well combined.
Sift about 2/3 cup of the self-raising flour onto the wet ingredients and whisk until the flour is incorporated and the mixture is free of lumps.
Repeat this procedure two more times, until all of the flour has been incorporated.
Divide batter evenly into prepared mini muffin cups, filling each approx 2/3 to 3/4 full.
Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack before frosting.
Cut up butter and shortening and put them in a mixing bowl. Mix them on high speed until light and fluffy.
Add in confectioners and vanilla, mix slowly until incorporated, them mix on high speed for at least 10 minutes or longer. (you can't over mix this, the longer the better)
Add milk if you feel the icing is too thick. Otherwise just omit. Also take a taste of the icing and add more vanilla for more flavour.
Separate your icing into different bowls and add colouring as needed.