I have to apologise first of all for my absence over the last month; so much has happened and it’s all been quite a lot to handle so I decided to take a break from blogging during that time to really get on top of everything again.
I’ve had a lot of time to think about what I want out of this blog and also come up with plenty of new ideas for posts to write so I’m really excited to get back into it all again now, especially today’s post!
Recently I ordered mini cupcake cases and a baking tray and finally got around to testing out a recipe to make them yesterday for my best friend’s BBQ.
Look how tiny!!!!!! ^
I made plain vanilla sponge with a vanilla buttercream frosting which gave plenty of room for decoration and different toppings, but you can obviously adapt this recipe to make the sponge chocolatey by adding a few drops of dark chocolate powder, or the adding different flavours and colours to the icing. I’m certainly going to be experimenting loads with different variations as these tiny little cakes are so much easier than bigger ones!
- Cupcake Sponge
- 150g self raising flour
- 150g caster sugar
- 150g unsalted butter (I used Stork)
- 3 medium eggs
- 2 tbsp vanilla extract
- Buttercream Frosting
- 500g icing sugar
- 200g unsalted butter
- 2 tbsp vanilla extract
- Pre-heat the oven to 180C and line the mini cupcake tin with mini cases.
- Cream together the butter and sugar until it’s pale and fluffy.
- Add the eggs one at a time until well incorporated.
- Sieve the flour and then add it in stages to the liquid mixture and fold in until the mix is smooth.
- Spoon into the cupcake cases and bake in the centre of the oven for 12 minutes until the sponge is almost golden and springy to the touch- it should pass the knife test.
- Meanwhile make the buttercream frosting. Mix together the icing sugar and butter until fully incorporated, then add the vanilla. The consistency will be fairly soft which is ideal as it’s easy to pipe, however if it’s too runny then add more icing sugar little by little until the preferred consistency has been reached.
- Spoon the icing into a piping bag- I used a fine star nozzle tip for my icing as it makes a beautiful little rose look. Ice each cake evenly and add decoration as desired- I used chocolate such as Aero bubbles, white chocolate buttons, sprinkles and mini marshmallows to create loads of different flavours.
- Put the cupcakes back into the baking tray and leave in the fridge for a few hours, preferably overnight, to create that beautiful frosted consistency for the icing and make everything set nicely.
I can’t wait to experiment with these little cakes and make different flavours and colours and combinations, I’m so excited! These are perfect finger foods for parties and are a lot harder to get wrong than the bigger cakes- they cook quicker, cool quicker, can be made to look much more uniform given their smaller size, plus they’re so adorably tiny so all in all they’re really fun to make!