Mini Cupcakes

Everyone loves cupcakes, and when you have little hands, mini cupcakes serve up the smiles without the mess.

Serve toddler size cupcakes at your next birthday party that offer a bite size treat to the grown ups without creating a crumbling mess for the little ones.

I topped these mini cupcakes with homemade icing rather than frosting-- the icing provides the sweet without the sticky fingers that frosting can cause.

Ingredients:

1/4 Teaspoon of Salt

2 1/2 Cups of Cake Flour

3 Teaspoons of Baking Powder

1 Cup of White Granulated Sugar

1/2 Cup of Melted Butter

3/4 Cup of Milk

2 Eggs

1 2/2 Teaspoons of Vanilla Extract

1 Cup of Powdered Sugar

1 Tablespoon of Milk

Cake Directions

Preheat your oven to 375F and line your baking tray with tiny buttered paper cups.

Sift flour and other dry ingredients together, and then in a separate bowl, combine butter, milk, eggs and vanilla. Once mixed, combine with the flour mixture.  

Fill prepared muffin tin with batter, filling each paper cup 2/3 full. Bake until a toothpick inserted in center comes out clean or for about 15 minutes.

Allow to cool before icing the cakes.

Icing Directions:

Traditional icing is made using shifted powdered sugar and milk.

Add a cup of shifted powdered sugar to a bowl and mix in a tablespoon of milk until you get a drizzly consistency. Take care to add a little milk at a time to ensure that it does not become too runny, if it does simply add in more sugar to balance it out. 

For a variation on the standard white icing, use fruit juice instead of water to give it a fruity taste and add a splash of color to mix, or add cocoa powder to the mix for a chocolate taste.  

Once the cakes are cool and the icing complete, simply drizzle the icing over each cake and top with sprinkles to give them a party feel.

*We used sprinkles on ours, but leave a few without in case parents aren't comfortable having their young children eat these hard little embellishments.