If you don’t have a mixer, you’ll need to mix the butter and sugar by hand using a spoon spatula.
Use a fork if you don’t have a whisk.
Even though the directions may be instructing you on how to make a cake, the ingredients and directions for preparing the batter will be the same for making mini cupcakes.
1 mini cupcake pan makes 24 mini cupcakes. If you only have 1 mini cupcake pan, you can bake the cupcakes in batches. You can find mini cupcake pans at a big box store, home goods store, or online.
You can also pour the batter into a sealable plastic bag and snip off a bottom edge of the bag, creating a unique piping bag that you can squeeze the batter from easily.
Filling the liners all the way to the top will cause them to overflow when baked.
The edges of the cupcakes will turn golden when they’re done. Keep a close eye on the cupcakes as they’re baking—mini cupcakes tend to cook very quickly, and you don’t want them to burn.
For example, you can create a simple frosting using heavy cream and semi-sweet chocolate.
Buy vanilla frosting and use food coloring to make it a different color, if desired. Store-bought frosting works best when you spread it directly onto the cupcake with a spreading knife.
Test your piping abilities out beforehand by squeezing the frosting out onto a napkin or plate before frosting the cupcakes, if desired. When cutting off the bottom tip, make a small cut. You can always make the cut bigger if you want more frosting to come out at once.
Test your piping abilities out beforehand by squeezing the frosting out onto a napkin or plate before frosting the cupcakes, if desired. When cutting off the bottom tip, make a small cut. You can always make the cut bigger if you want more frosting to come out at once.
Since they’re mini cupcakes, you won’t need to scoop out a ton of frosting—1 small spoonful should do the trick.
You can find cupcake embellishments at your local grocery store, right next to the cake batter mix and frosting options.
