I was looking for small batch recipe for cupcakes and I did find one on Pinterest (which is addictive) which linked to My Madison Bistro. I actually made half a batch (although I'll give you the recipe for the full batch). So what would we call it then? Mini batch? Maybe so since I even used mini paper candy liners which are smaller than mini cupcake liners. Next time I would make a bit more frosting. By the time I frosted the chocolate cupcakes there wasn't really enough to do the vanilla so I just spread some on those.
1 full batch makes 48 super mini cupcakes or 12 regular size mini cupcakes or 6 cupcakes
3/4 cup flour
1/2 cup sugar
1 1/2 teaspoon baking powder
pinch of salt
5 tablespoons unsalted butter, softened
2 egg whites
1/3 cup milk
1 1/2 teaspoon vanilla
1 teaspoon unsweetened cocoa powder
4 tablespoons unsalted butter, softened
1 cup confectioners sugar
pinch of salt
1 teaspoon vanilla
beet juice or food colouring
Preheat the oven to 350F and line your muffin tins with paper liners.
In a bowl, combine flour, sugar, baking powder and salt. Add softened butter, egg whites, milk and vanilla and beat for just a minute or so with a whisk. You can use beaters if you want but the whisk worked out okay for me.
Take half the batter and put it in a separate bowl. Add 1 teaspoon unsweetened cocoa powder and whisk until well combined.
Fill the paper cups about 3/4 full of batter then bake for 8-10 minutes or until a toothpick comes out clean. Let cook completely before frosting.
To make the frosting, combine all frosting ingredients in a bowl and whisk for a minute. It should be thick. Again, you can use beaters for this if you want it a but fluffier.
Pipe or spread the frosting on the cool cupcakes and decorate however you like. I used coloured sugar and cinnamon hearts.
Tip: To get the beet juice, grate a small piece of fresh beet with a small grater into a paper towel. Squeeze the grated beet in the paper towel and the juice will drip out.