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Monday, June 12, 2017

1 Batter 6 Flavours Mini Cupcakes!

Isn't it cute?  Bite size baby cupcakes with 6 different flavours to choose from.

You know people usually make 1 flavour in 1 batch of cupcakes which is oh-so-boring. You get 1 classic cupcake serving with only 1 flavour and your calorie count is done for the day.

We are here to solve this problem! Miniature cupcakes and 6 flavours in a batch. We start with these 6 classic flavours, from the staple vanilla and chocolate to the fruity strawberry and lemon blueberry. Not excited enough? We throw in cookies 'n cream and red velvet!

These cupcakes are 4 times smaller so you can afford to eat more than 1 before you reach your calorie limit or feel guilty! Yeah!

If you like to see more flavour combinations from this one perfectly moist cupcake recipe, leave a comment here or on our youtube and give a thumbs up to let us know!


Infographic Recipe will be updated soon

Mini Cupcakes 6 Ways
Yields 24 mini cupcakes

Ingredients
Cake base:
58g (½cup) Cake flour 
3g (¾tsp) Baking powder
1g (¼ tsp) Baking soda
1.5g (¼ tsp) salt
1 Large egg
38g (3tbsp plus 1 tsp) Granulated sugar
4g (¾tsp) Vanilla extract
28g (2 tbsp) Vegetable oil 
25g (2 tbsp ) Unsalted butter, melted
60g (1/4 cup )Buttermilk

Frosting base:
7g (2 tsp) Meringue powder
25g (5 tsp) Warm water
50g (1/4 cup) Granulated sugar
100g (3.5oz) Unsalted butter, soften
2.5g (½ tsp) Vanilla extract
Pinch of salt

Variation:
Vanilla: 2g (¼tsp) vanilla bean paste, sprinkles
Chocolate: 3.5g (1tsp) cocoa powder, 2.5g (½tsp) vegetable oil, 15g (.5 oz) dark chocolate
Red velvet: 1g (½tsp) cocoa powder, 1g (¼tsp) red food dye, 20g (4 tsp) cream cheese - soften
Strawberry: 5 large fresh strawberries, 2.5g (1tsp) cake flour, 5g (1 tsp) sugar
Blueberry lemon: 1g (¼tsp) lemon extract, 2g (1 tsp) lemon zest, 50g (1.8 oz) blueberries
Cookies and cream: 2 Oreos, 1 mini Oreo

Method
Cake
1. Preheat the oven to 180°C (350°F)
2. Line mini cupcake pan with cupcake liners
3. Whisk together cake flour, baking powder, baking soda and salt, set aside
4. In another bowl, beat eggs until it mixes up
5. Add sugar and continue to beat for until sugar dissloves
6. Add vanilla, oil and melted butter and beat until incorporate
7. Slowly add about half of the flour mixture, mixing until no flour is seen
8. Add half of the buttermilk and mix until incorporated
9. Repeat with remaining flour and buttermilk
10. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed
11. Divide batter into 6 different bowls equally
12. Vanilla: Divide 1 portion of the batter into 4 cupcake liners

   Chocolate: Sift cocoa powder and add oil into 1 portion of batter, gently mix until combine. Divide batter into 4 cupcake liners

   Red velvet: Sift cocoa powder and red food colouring into 1 portion of batter, gently mix until combine. Divide batter into 4 cupcake liners

   Strawberry: Chop 1 large strawberry into small cubes, dredge in the cake flour and add it to 1 portion of the batter, gently fold in the strawberries. Divide batter into 4 cupcake liners

   Blueberry lemon: Add lemon extract and lemon zest into 1 portion of batter, gently mix until combine. Divide batter into 4 cupcake liners

   Cookies ‘n cream: Separate 1 oreo into cookie and filling, crush the cookies into crumbs and gently fold it into 1 portion of the batter. Divide batter into 4 cupcake liners

13. Bake for 9 -11 minutes or until a toothpick inserted in the center comes out clean
14. Let them cool in the pan for a couple minutes, then remove
15. Let them cool to room temp, pipe on the frosting.

Frosting
1. Dissolve the meringue powder in the warm water in a heat proof bowl
2. Add sugar and whisk it until frothy
3. Place the bowl over a pan of barely simmering water and heat, whisking constantly, until the sugar has dissolved
4. Remove the bowl from the heat and beat it until cooled
5. Slowly incorporate 1 spoonfuls of butter at a time and beat it
6. Beat it until everything is uniform, smooth and creamy (if the mixture looks curdle, continue beating it until it comes back together)
7. Add vanilla and salt and beat until incorporate
8. Divide into 6 different bowls
9. Vanilla: Add vanilla bean paste into 1 potion of frosting and mix until well combine. Pipe on plain vanilla cupcakes and top with sprinkles

   Chocolate: Melt dark chocolate gently in the microwave in 10 seconds intervals. Let it cool to room temperature. Add melted chocolate into 1 potion of frosting and mix until well combine. Pipe on chocolate cupcakes

   Red velvet: Beat soften cream cheese until smooth. Add spoonful’s of whipped cream cheese into 1 portion of frosting and beat until incorporate, repeat until all cream cheese is used. Pipe frosting on red velvet cupcakes and top with a heart sprinkle

   Strawberry: Cut 1 strawberry into wedges, save the amount needed and add the rest to the chopped strawberries. Chop 3 large strawberry into pieces and macerate in sugar. Heat them until strawberries are soften and juices are release. Push strawberries through a sieve. Cook the puree until it thickens and concentrates. Let it cool in the refrigerator. Fold puree into 1 potion of frosting until well combine. Pipe frosting on strawberry cupcakes and top with a strawberry wedge

   Blueberry lemon: Save the amount of blueberries needed for decoration and macerate the rest in sugar. Heat them until blueberries are soften and juices are release. Push blueberries through a sieve. Cook the puree until it thickens and concentrates. Let it cool in the refrigerator. Fold puree into 1 potion of frosting until well combine. Pipe frosting on lemon cupcakes and top with a fresh blueberry

   Cookies and cream: Twist mini Oreo apart scrape off the stuf and cut in halfs to make 4 halves and set aside. Separate 1 oreo into cookie and filling, crush the cookies into crumbs. Add both Oreo stuf into 1 portion of frosting and beat until incorporate, fold the cookie crumbs into the frosting. Pipe frosting on cookie cupcakes and top with a half of mini oreo

Tips
I. In the video, we use blueberry preserves, but the recipe above is for making your own blueberry puree which I prefer
II. You can mix and match the frosting and cupcake flavours e.g. Chocolate frosting on vanilla cupcakes etc.
III. You can also opt to make 1 flavour
IV. Using a tablespoon will make dividing the batter into the liners much more even
V. For the cookies ‘n cream frosting, crush the cookies really fine to prevent it from clogging the piping tip
VI. You can substitute meringue powder and warm water with 1 egg white
VII. Mini cupcakes are so small in size that they cook really quickly, do not over bake them or they will be dry


Links to Supplies:

24 Mini Muffin Tin
1.5 Tsp Scoop
Star Tip
Similar Cute Bunny Cake Plate






Hope you guys enjoy this weeks [How To's]
See you next week :)
xo D

1 comment:

  1. These look absolutely delicious! Can't wait to try them! Do you know if they need any adjustment at 4200 altitude?

    ReplyDelete