Tiny Vanilla Cupcakes

Tiny Vanilla Cupcakes

Tiny birthday cupcakes for tiny preschool friends to share. Kids seem to go mental for this kind of thing. A proper little treat. (It’s a birthday – there will be cake with flour and butter and sugar.)

The recipe for these came from Sweetapolita – who’s blog I discovered a few years ago – it’s a happy explosion of pastels and sprinkles and has inspired a number of birthday cakes for my little people.

I’ve always just made hand mixed, one bowl style cakes. They’ve always been nice, homely. I’ve never been a big fan of icing, especially sugary colourful icing. Too sickly, and sometimes strangely artificial. (Apart from when I was a small child I’d peel off and eat that thick layer of pink or chocolate or lemon icing from Mr Kipling cupcakes, and chuck the cake).

But when I saw those recipes for the mega layer cakes and whipped icing – I borrowed a mixer and followed the detailed instructions. My eyes widened when I found the consistency of the cake mix before it went into the pan – amazing – a great whipped, fluffy, billowing cloud of cake mix, as if made by The Care Bears. This was followed by excitement and intense anticipation – because you know the cake is going to be great if the mixture is that good. The excessive whipping applies to the icing too, and I’ve never known icing like it. I’m now a total convert and am considering having more children to bake birthday cakes for.

Tiny Vanilla Cupcakes

Makes about 60 tiny cupcakes.

Recipe only slightly adapted from Sweetapolita, which was adapted from Magnolia Bakery.

For the cupcakes:
  • 2 – 3/4 cups (350 g) plain flour
  • 3 teaspoons baking powder
  • 227 g unsalted butter, softened
  • 2 cups (400 g) white sugar
  • 4 large eggs, at room temperature
  • 1 cup (237 ml) milk
  • 1 teaspoon pure vanilla paste
For the icing:
  • 345 g unsalted butter, softened and cut into cubes
  • 5 cups (625 g) icing sugar
  • 2 tablespoons (30 ml) milk
  • 2 teaspoons (10 mL) pure vanilla paste
  • pinch of salt

Instructions

For the cupcakes:
    1. Preheat oven to 180°C. Line muffin tray with paper liners.
    2. In a bowl, combine the flour and baking powder very well and set aside.
    3. In the bowl of an electric mixer cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each one.
    4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
    5. Spoon the batter into the cupcake liners and bake until tops turn golden brown and chopstick inserted into centre comes out just clean (about 15 minutes)
    6. Let the cupcakes cool in the pan for 15 minutes. Remove from the pan and cool completely before icing.
For the icing:
  1. In the bowl of an electric mixer whip butter until very pale & creamy. (about 5 minutes on medium speed)
  2. Add remaining ingredients and mix on low for 1 minute, then on medium for another 5 minutes, until very light, creamy, and fluffy.
  3. Add a drop of food colour, and mix until blended.
  4. Ice the cooled cupcakes however you damn like