Here is a recipe and guide showing you how to make Mini Cupcakes.
While warming the oven, take your mini cupcake tin and line it with mini cupcake cases.
Preheat the oven to one of the following:
- Fan assisted: 180°C
- Regular Oven: 190-200°C
- Fahrenheit: 356F
- Gas Mark 4
While warming the oven, take your mini cupcake tin and line it with mini cupcake cases.
Ingredients
- 75 Grams Butter/Margarine
- 75 Grams Granulated or Caster Sugar
- 75 Grams Self Raising Flour
- 1 and a Half Medium Eggs
- Sprinkles (Optional)
Equipment
- Mini Cupcake Cases
- Mini Cupcake Tin(s)
- Small Ice Cream Scoop or Teaspoons
- Hand Whisk
- Mixing Bowl
- Small Bowl (To crack an Egg In)
- Scales
- Spatula
- Sieve
- Fork
Method
1. Weigh out the butter and sugar and place them in a mixing bowl.
2. Whisk them on high speed until they go a pale yellow colour.
3. Add the whole egg and whisk in until it has been combined into the mixture. (This should only take about 10-15 seconds).
4. Crack the second egg into a bowl and beat it with a fork.
5. Pour half of the beaten egg into the mixture and whisk in. (Discard the other half of the egg because we don't need it).
6. Weigh out the flour and sieve it into the mixing bowl.
7. Mix it in using a spatula and then give it a quick whisk on high speed for about 20 seconds or until the flour has combined.
(Tip: Add some colour - At this point, you could add sprinkles to the batter to add a little colour inside, or you could sprinkle a few on the top when you place them in the cupcake cases. This is optional, so it's up to you).
8. Place the mixture in cupcake cases using teaspoons or a small ice cream scoop.
9. Place on the middle shelf of the oven for approx 10-12 minutes or until golden.
10. Once baked, remove from the oven and place on a wire rack to cool.
Below is the key/guide showing you how much mixture I used, how long I baked them and how they turned out. This was using a Small Ice Cream scoop which is 3 cm in diameter.
Key - Ice Cream Scoop Sizes
- 1 level Small Ice Cream Scoop - Baked for 11 mins - Came out flat but lower than the rim of the cupcake case.
- 1 slightly Overfilled Ice Cream Scoop - Baked for 11 mins - Came out at a nice amount/size.
- 2 level Ice Cream Scoops - Baked for 12 - 12 and a half mins - Made a domed shape mini cupcake.
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