Monday, November 10, 2008

Dessert Cornucopia: Baby Cakes

Baby Cakes
Yield: About 48

Adapted from The Food Network


1 ½ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. fine salt
2 large eggs, room temperature
2/3 cup sugar
¾ cup unsalted butter, melted
2 tsp. pure vanilla extract
½ cup milk
1 ½ cup confectioners' sugar
¼ tsp. vanilla extract
2 to 3 tablespoons milk

1. Preheat the oven to 350°. Line the muffin tin with mini cupcake liners.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tins (about 2 teaspoon batter per cup cake.)
4. Bake about 15 minutes. Cool cupcakes on a rack in the tin.
Whisk together the confectioners' sugar and milk until smooth and sugar dissolves. Dip the tops of each cake in the glaze, sprinkle with sugar or top with tiny candies and let set.

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