Mini Cupcake Recipe
Mini cupcakes!
Here is my basic cupcake recipe for mini cupcakes. enjoy!
Ingredients
120g Butter or margarine
2 Eggs
120g Caster sugar
120g Self-raising flour
1 tbsp full fat mik
1 tsp oil
Flavourings of your choice
Makes: 24-28 MINI cupcakes
Instructions
Preheat your oven to 160C/320F/ GAS MARK 3 or 140C/284F fan. Line your mini cupcake tin with mini cupcake cases.
Use your stand mixer with the whisk attachment or a hand mixer. Mix butter, sugar, and your flavourings on high speed for 5 minutes, scraping the bowl's sides halfway through. This is called the creaming stage
Add flour, eggs, milk, and oil. Mix for 2 more minutes until you have a glossy smooth cake batter. Use either our mini muffin scoop to add one scoop of cupcake mix to each mini cupcase case or use a piping bag to fill each case. you want the cases 2/3 full.
Cook in the centre of the oven for approximately 20 minutes, but check on them at the 15 minute point through the glass. All ovens vary, so be sure to keep an eye on the mini cupcakes as they cook. you may find yours need less time.
Remove from the oven and leave the cupcakes in the tray for 30-60 seconds, then transfer them onto a wire rack to cool down.
Once cool, decorate them or store in a zip lock bag/Tupperware box and freeze until needed.
Flavour Variations
Vanilla: 1 teaspoon of vanilla extract per batch of mini cupcakes..
Lemon: Juice of half a lemon plus finely grated rind per per batch of mini cupcakes. added during final mixing stage or 1 teaspoon of lemon extract added at creaming stage.
Orange: Juice of half an orange plus finely grated rind per batch of mini cupcakes, added in the final mixing stage. Or 1 teaspoon of orange extract added at the creaming stage.
as these cupcakes are so small i do not recommend adding ingrediants like raspberries or chocolate chips. you could add nutella or biscoff to the batter but i would suggest removing some of the butter at the mixing stage.
FAQs
My cupcake cases are peeling. What did I do wrong?
Sometimes it can be due to using low-quality cupcake cases. I only ever use pme mini cupcakes cases as they are great quality. Most of the time the cupcakes haven’t been baked long enough or you left them in the tin to cool for too long. we also sell the pme mini cupcake foil cases which are very strong and foil cases rarely peel.
My cupcakes are dark brown when they come out of the oven, what went wrong?
Everyone’s ovens are slightly different. The issue can also be that your oven is running hotter than the setting you put it on. Invest in a thermometer that goes inside your oven to ensure your temperature is accurate.
My cupcakes have sunk when I removed them from the oven. How can I stop this?
If they are sinking, they are underbaked. You need to check your oven temperature is accurate, and if it’s not, adjust accordingly. Make sure you don’t remove them from the oven too early or open the oven door during cooking.
What size mini cupcake case should I use?
I use pme mini cupcake cases which are the following measurements:
Base 3.1cm wide
Top 5.5cm wide
Height 2.3cm
I can’t get self-raising flour in my country, what can I do?
You need to add 1 teaspoon of baking powder to your plain all-purpose flour, per mini cupcake batch..
How do I make this dairy-free?
Use margarine instead of butter and oat milk instead of cow's milk.
How can I make the cupcakes gluten-free?
Substitute flour for gluten-free flour. Add in 1/4 xantham gum per 250g of flour to help bind the ingredients together.
How many trays of cupcakes can I bake at once?
This depends on your oven size but for a standard home oven I would only ever bake 2 trays at a time. In the middle of the oven. If you bake them at the top they will overcook and baking them at the bottom means they will be undercooked.
The tops of my cupcakes are slightly hard, is this normal?
Yes! These cupcakes will form a slight crust (like bread when it forms a crust) but once you’ve flat iced your cupcake, this will completely soften the top. You could also use a small amount of sugar syrup on top. Freezing the cupcakes will also soften the top. Please don’t be put off by the top having a slight “crust”. All cakes do.
My cupcakes have risen over the top of the cases when baking. What happened?
You’ve put too much batter in the cases. You want to make sure the cupcake cases are no more than 2/3 full.
my mini cupcakes are a bit dry, how can i fix this?
mini cupcakes are very small cakes, they are essentially one bite. it’s easy to overbake them. i always recomend freezing your mini cupcakes over night.. this helps to lock in moisture and makes the cupcake much tastier.
i’m struggling to pipe onto the mini cupcake with out squashing it at the same time, help!
these cupcakes are so tiny, it’s so hard not to do this. freeze your mini cupcakes fully and pipe onto the frozen cupcake instead. this makes the cupcakes more robust. alternatively pipe on to a flower nail and trasnfer your flower using flower scissors.
I really hope you enjoy making these mini cupcakes. Do let me know how you get on in the comments section below.