Mini-Cupcakes Recipe

Mini-Cupcakes Recipe

Yesterday, I shared a great way to pipe cake batter into a mini-muffin pan.  Today is about the traditional yellow cake recipe and creamy frosting I used to make these Kid Friendly Delights.

FOR THE YELLOW CAKE

  • 2 cups whole wheat pastry flour
  • 1 cup fine raw sugar
  • 1/2 cup nondairy butter, softened
  • 1 cup nondairy milk
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 3 tablespoons ground flaxseed + 3/4 cup water, whisked together, set aside 5 minutes to thicken.

Preheat oven to 350F degrees.  Spray mini-muffin pan with nonstick cooking spray.  Beat all ingredients on low speed, scraping bowl, 30 seconds.  Beat on high speed, 3 minutes.  Pipe batter into pan.  See easy piping technique here.

Bake about 10-12 minutes, until top of cupcake if firm to the touch. Remove from pan and cool on rack.  Frost with creamy icing.

CREAMY VANILLA FROSTING

  • 1 1/2 cups powdered sugar
  • 4 tablespoons nondairy butter, softened
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons nondairy milk

Mix all ingredients in electric mixer until smooth and spreadable.

This recipe will make 48 mini cupcakes EASY!

For the last two years, I set out a variety of fun food decorations and let the kids dress up their own cupcakes.  These mini cupcakes gave my kids a chance to decorate MORE.  They would take a frosted cupcake, dip it in sprinkles, and eat it.  Then, they'd get another cupcake, sprinkle colored sugar on it, and eat IT.  They had a BLAST! Not to mention an extreme sugar rush.