These mini cupcakes are perfect for the coming fall. I like to divide this recipe to make some mini cupcakes with coconut, spices or vanilla.
Yield: 36 mini cupcakes
- 1 ½ cups (375 mL) unbleached all-purpose flour
- 1 ½ teaspoon (7.5 ml) baking powder
- ¼ teaspoon (1 mL) salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 eggs
- 3/4 cup (250 ml) sugar
- 1 ½ teaspoon (7.5 mL) vanilla extract
- 6 tbsp (90 mL) canola oil
- 2/3 cup (150 ml) milk
I always try to find recipes for frosting you can eat without feeling guilty. I do not like butter cream, so here is a recipe that uses very little, while being easy to handle with a spatula.
- 150 grams of icing sugar
- 1 tablespoon of soft butter
- 1 to 2 tablespoons water
- 1 teaspoon of vanilla extract
- Place the rack in the centre of the oven. Preheat the oven to 350 ° F (180 ° C). Place the paper liners in a mini cupcakes pan.
- In a bowl, combine flour, baking powder, salt and spices.
- In another bowl, beat the eggs with the sugar and vanilla with an electric mixer for about 10 minutes or until the mixture lightens, triples in volume and forms a ribbon. Add oil in a stream while whisking.
- On low speed, add the dry ingredients alternately with the milk until smooth.
- Using an ice cream scoop or two small spoons, fill the trays three quarter up with batter.
- Bake about 15 minutes or until toothpick inserted in the centre of cake comes out clean. Cool completely on a wire rack.
For the icing:
- Mix the icing sugar, butter, hot water and vanilla until blended.
- Spread the icing on the cupcakes with a spatula or the back of a spoon. Store in an airtight container.