Everyone loves cupcakes, and when you have little hands, mini cupcakes serve up the smiles without the mess.
I topped these mini cupcakes with homemade icing rather than frosting– the icing provides the sweet without the sticky fingers that frosting can cause.
1/4 Teaspoon of Salt
2 1/2 Cups of Cake Flour
3 Teaspoons of Baking Powder
1 Cup of White Granulated Sugar
1/2 Cup of Melted Butter
3/4 Cup of Milk
1 2/2 Teaspoons of Vanilla Extract
1 Cup of Powdered Sugar
1 Tablespoon of Milk
Preheat your oven to 375F and line your baking tray with tiny buttered paper cups.
Sift flour and other dry ingredients together, and then in a separate bowl, combine butter, milk, eggs and vanilla. Once mixed, combine with the flour mixture.
Fill prepared muffin tin with batter, filling each paper cup 2/3 full. Bake until a toothpick inserted in center comes out clean or for about 15 minutes.
Allow to cool before icing the cakes.
Traditional icing is made using shifted powdered sugar and milk.
Add a cup of shifted powdered sugar to a bowl and mix in a tablespoon of milk until you get a drizzly consistency. Take care to add a little milk at a time to ensure that it does not become too runny, if it does simply add in more sugar to balance it out.
For a variation on the standard white icing, use fruit juice instead of water to give it a fruity taste and add a splash of color to mix, or add cocoa powder to the mix for a chocolate taste.
Once the cakes are cool and the icing complete, simply drizzle the icing over each cake and top with sprinkles to give them a party feel.
*We used sprinkles on ours, but leave a few without in case parents aren’t comfortable having their young children eat these hard little embellishments.