The first time I made these mini cupcakes was for the Art Stroll back in January. And I am totally reposting the photos because OMG - you want to talk about food porn!!!
And I know I said I wasn't going to talk about my Birthday any more...but...I lied. Clearly. But I swear - this is really the last reference for a while. REALLY.
So I threw myself a little fete this week to celebrate turning 34 and all the fabulousness that I have in my life. And I decided that instead of being all Martha-Stewart psycho i.e. trying to make 800 hors d'ouevres from scratch plus an 18-layer cake, I was going to keep it simple. I guess one gets wiser as one gets older. So I limited the snacks to finger foods including pre-purchased chicken salad from my favorite cafe in town sandwiched in mini pitas and spread on sliced baguette, chips with salsa and pre-made guac from Trader Joe's, frozen mini pizzas (also Trader Joe's), crackers and pre-sliced cheese, and more chips. Very Easy.
But I do love to bake and I thought mini cupcakes would be easy and fun and pretty and you know what? I was totally right. Check them out:
I can't take credit for the recipe. It comes from Lara Shriftman and Elizabeth Harrison and their book Party Confidential and I found it on Epicurious. But I am sharing it with you because these are super duper easy to make and super duper yums to eat.
3/4 cup self-rising flour
2/3 cup all-purpose flour
1/2 cup unsalted butter, softened
1 cup sugar
1/2 cup milk
1/2 teaspoon vanilla
1/2 cup unsalted butter, softened
1/4 cup milk
1 teaspoon vanilla extract
1 drop red food coloring
3–4 cups confectioners' sugar
Line 2 mini muffin tins (24 muffins per tin) with mini muffin papers. In a small bowl, combine flours. In another bowl, cream the butter and sugar together, beating until fluffy. Add eggs and beat well. Add half flour mixture and beat well, then add milk and vanilla and beat again. Add remaining flour mixture and beat until completely incorporated. Fill muffin papers about 3/4 full. Preheat oven to 350°F. Bake for 10 to 15 minutes. Remove cupcakes from oven and let cool.
Place butter, milk, vanilla, food coloring, and 2 cups of the confectioners' sugar in a mixing bowl. Beat on medium speed until smooth and creamy. Gradually add remaining sugar until light and fluffy.
Ice tops of cupcakes with pink frosting. Serve on a beautiful tray or tiered cake plate.
So a couple of things to note. One - on Epicurious it says the yield is 12 cupcakes. 12 cupcakes my ass. When I made these for the Art Stroll I needed about 4 dozen so I quadrupled the recipe and wound up with something like TWELVE DOZEN cupcakes. It was never ending (it was also a good thing b/c OMG - they all totally got eaten up!). So one version of the recipe as it appears above yields 36 - 40 mini cupcakes. MINI.
Two, I don't think pink frosting is necessary. As you can see from my photos I've done pink, green, blue, lilac, yellow, and peach. Have fun. Go crazy. Frost them any color you want! Also, I don't use food coloring - I prefer the Wilton cake decorating pastes. Much better color.
And three - the whole "serve on a beautiful tray or tiered cake plate" sounds kind of pretentious. I didn't write it. Trust me. Serve 'em any way you can. They are still scrumdidilyumptious!
And if that ain't country, I'll kiss your...
1 day ago