Mini Cupcakes

Mini Paris Cupcakes
Adapted from Epicurious | February 2008, by Lara Shriftman and Elizabeth Harrison’s Party Confidential

Makes 19 cupcakes

Mini 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

1. Pre-heat oven to 350°F.
2. Line 12 mini muffin tins with mini muffin papers.
3. In a small bowl, combine flours. In another bowl, cream the butter and sugar together, beating until fluffy. Add eggs and beat well.
4. Add half flour mixture and beat well, then add milk and vanilla and beat again. Add remaining flour mixture and beat until completely incorporated.
5. Divide the batter in half. Add the almond extract to one half and mix well. Add the melted chocolate chips to the other.
6. Fill muffin papers about 3/4 full. Bake for 10 to 15 minutes. Remove cupcakes from oven and let cool.

For frosting

1. Place butter, milk, vanilla and 2 cups of the confectioners’ sugar in a mixing bowl.
2. Beat on medium speed until smooth and creamy. Gradually add remaining sugar until light and fluffy.
3. 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.
4. Ice tops of cupcakes with the coloured frosting and decorate with sprinkles and sugar.
5. Serve on a beautiful tray or tiered cake plate.