Tuesday, October 5, 2010

Vanilla Mini Cupcakes: Another Day Without Chocolate

Today’s post is also a recipe without chocolate. But, as with yesterday’s post, the reason for this will become clear later this week, when the chocolate becomes part of the total creation. You’ll have to come back on Friday to read about that. In the meantime, here’s a recipe for vanilla mini cupcakes, which is loosely based on one from the Magnolia Bakery.


1 cup unsalted butter, softened

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

2 ¾ cups of all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup light cream

Since the ingredient list was pretty standard, lacking the special add-ins like sour cream and lemon peel that yesterday’s recipe featured, I pulled out these nifty-looking silver mini cupcake liners from Bake it Pretty.

I preheated my oven to 350° F and lined my mini cupcake pan with those beautiful silver liners. Then it was time to make something to fill those liners.

I mixed together the flour, baking powder, baking soda, and salt, and set that aside while I got in some fluffing. Fluffing the butter. Then fluffing in the sugar. Finally fluffing in the eggs one at a time and adding the vanilla in at the end.

Then I alternately mixed in the dry ingredients in three additions and the cream in two additions, starting and ending with the dry ingredients. The result was super-thick and easy to work with, and filling the liners three quarters of the way was a breeze.

After baking in the pre-heated oven for 16 minutes, the sweet, cakey concoctions were complete.

Nice and simple. Ready for chocolate to join it later this week.


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