Okay, so I’ve been wanting to make those super cute miniature cupcakes I see all over Pinterest, you know, the ones that are like, one bite big? I finally decided to give it a go, and let me tell you, it was a bit of an adventure.
Getting Started
First things first, I needed the right pan. I didn’t want to make regular-sized cupcakes, I wanted the tiny ones. So I grabbed a mini muffin pan – the one with 24 little cups. I already had one.
The Baking Process
I used my usual cupcake recipe, nothing fancy. I whisked together the dry ingredients, creamed the butter and sugar, mixed it all up. Simple, basic.
- Make sure I have a mini cupcake mold.
- Prepare my favorite cupcake recipe.
Now, here’s where it got interesting. Filling those tiny little cups was WAY harder than I thought it would be! My usual method of using a spoon? Forget it. It was a mess. I ended up using a piping bag and, even then, I overfilled a few. Note to self: less is more when it comes to mini cupcakes.
I baked them for, I think, about 10-12 minutes? I just kept checking them with a toothpick until it came out clean. They baked way faster than regular cupcakes, obviously, because they’re so small.
The Results (and Lessons Learned)
They came out SO CUTE! Seriously, adorable. But, a few were a little… uneven. The ones I overfilled kind of mushroomed over the top. Still tasted good, though!
I decorated them with some simple frosting and sprinkles. Because, sprinkles make everything better.
So, would I do it again? Definitely! But I’d probably use a smaller piping tip, or maybe even a Ziploc bag with the corner snipped off, to get more control when filling the cups. It’s all about practice, right?
