It was sheer delight when my 3 year old niece reminded me that it had been a few weeks since I made muffins for her .. "the small ones" ... and I promptly told her I'll bring her some the next time we meet. This was 3 days ago and here I am today having made some lovely mini cupcakes. And I HAD to frost them since my question of "would you like cream on them?" was answered with an emphatic yes!
✅ INGREDIENTS
- Vegetable cooking spray/oil for brushing muffin tins
- 1-1/2 cups all purpose flour
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 tablespoons butter (at room temperature)
- 1/2 cup sugar
- 1 large egg
- 3/4 cup plain yogurt
- 1 tsp vanilla extract
✅ INSTRUCTIONS
- Adjust oven rack to lower middle position and preheat oven to 175 C. Coat 2 mini muffin trays with vegetable oil/cooking spray.
- Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat butter and sugar with an electric mixer at medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in half of the dry ingredients. Beat in one third of yogurt. Beat in half of remaining dry ingredients, alternating with one third of remaining yogurt, and repeat until fully incorporated.
- Divide the batter evenly among 20 muffin cups - trying to fill more will make smaller cupcakes without the overhang that makes them look good. bake until muffins are done about 12 - 15 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove from the tin and allow to cool before frosting.
Frosting
✅ INGREDIENTS
- 2 cups powdered sugar
- 1/8 cup milk
- 1/4 cup Unsalted Butter (softened)
- 1 teaspoons vanilla
- Red and Yellow Icing color
- Strawberry and Pineapple Flavoring
✅ INSTRUCTIONS
- Combine all ingredients in large bowl. Beat at low speed until well mixed. Increase speed to medium; scraping bowl often, until light and fluffy . Tint frosting with food color, if desired.
- Divide the batter into 2 halves. To one portion, add the yellow color and pineapple flavoring and to the other portion, add pink color and strawberry flavoring. Ice the cupcakes as desired.
Jyotsna
For kids, I feel that small portions work best. It gives them enough to eat and to play without it being wasted really. Yeah especially since my regular 6 muffin recipe yields about 20 mini muffins and they go a long way with kids and with elders alike. And this of course helps us control portions and eat better.
My favorite muffin recipe is from "The Perfect Recipe" by Pam Anderson. Imagine starting to experiment with food outside of regular Indian food with the best recipes at hand. When you get it right the first time, it is very very encouraging. Her recipe yields 12 large muffins. I had to scale it down to make 6 to fit in my smaller than regular oven and I use the same for the mini cupcakes. For the frosting, I used this recipe from allrecipes.com. I scaled down that recipe as well and divided the frosting into 2 batches. I added pink color and strawberry flavor to one batch and yellow color and pineapple flavor to the other.
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