Pastry chefs/ co-owners Krista Robertson and Aynsley Rosin
Sweet Impressions
Mini vanilla cupcakes are an unexpected holiday treat. Use sugar cookie recipe to create star toppers.
Ingredients
Mini Vanilla Cupcakes
4 cups plus 2 Tbsp cake flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup butter, softened
2 cups sugar
2 tsp pure vanilla extract
4 large eggs, at room temperature
2 cups milk, well-shaken
Vanilla Buttercream Icing
3 cups confectioners’ sugar
1 cup butter
1 tsp vanilla extract
5 to 6 Tbsp milk
Method
Mini Vanilla Cupcakes
- Preheat oven to 350˚F.
- In a medium-sized bowl, sift together flour, baking powder, baking soda and salt.
- In a large bowl using a hand mixer on medium, beat butter and sugar until pale and fluffy. Beat in vanilla.
- Add eggs 1 at a time, beating well.
- On low speed, beat in milk and slowly add flour mixture.
- Place liners in mini-muffin pan and fill cups 2/3 with batter.
- Bake 16 to 20 mins.
- Cool completely before icing.
Vanilla Buttercream Icing
- In a medium-sized bowl using an electric mixer on medium, combine ingredients until creamy.
Yield 3-4 dozen