Mini Paris Cupcakes
Adapted from Epicurious | February 2008, by Lara Shriftman and Elizabeth Harrison’s Party Confidential
Makes 19 cupcakes
Cupcakes
- 3/4 cup self-rising flour
- 2/3 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla
- Batter 1: 1/2 teaspoon almond extract
- Batter 2: Melt 1/4 cup dark chocolate chips with 1 tbsp unsalted butter
Frosting (I found that this made about 1/3 too much frosting).
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract, or flavour each colour as desired
- 3–4 cups confectioners’ sugar
For cupcakes
- Pre-heat oven to 350°F.
- Line 12 mini muffin tins with mini muffin papers.
- In a small bowl, combine flours. In another bowl, cream the butter and sugar together, beating until fluffy. Add eggs and beat well.
- Add half flour mixture and beat well, then add milk and vanilla and beat again. Add remaining flour mixture and beat until completely incorporated.
- Divide the batter in half. Add the almond extract to one half and mix well. Add the melted chocolate chips to the other.
- Fill muffin papers about 3/4 full. Bake for 10 to 15 minutes. Remove cupcakes from oven and let cool.
For frosting
- Place butter, milk, vanilla and 2 cups of the confectioners’ sugar in a mixing bowl.
- Beat on medium speed until smooth and creamy. Gradually add remaining sugar until light and fluffy.
- Divide icing into the number of colours you wish to use, and add a couple of drops of food colouring and flavouring and stir well.
- Ice tops of cupcakes with the coloured frosting and decorate with sprinkles and sugar.
- Serve on a beautiful tray or tiered cake plate.
Wow! These are beautiful! I love the idea of self-rising flour! That certainly takes some of the guess work out! So bright and colorful…..I love the pics! Another winner, Eva!
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Thank you, Ann. The kids (niece and nephew) really loved them!
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