#Mini cupcake baker how to

If you need a quick breakfast, whipping up a batch of muffins is no problem with this appliance. The Mini Cupcake Maker works just as well for muffins and brownies as it does for cupcakes. The Mini Cupcake Maker is like a grown-up version of the Easy Bake Oven, except that you can cook real recipes in it. They'll release quickly from the tray and clean up will be quick thanks to the nonstick surface. Less than five minutes later, your cupcakes are done. You simply mix up some batter-a half batch of many recipes is plenty for the seven cupcakes that the Mini Cupcake Maker has space for, but it's fast enough that you can bake several rounds if you want more-and pour into the nonstick baking tray.

The Mini Cupcake Maker lets you turn out a batch of smaller cupcakes in less than five minutes, without needing to preheat the oven. (I used an Open Star Tip #68.Cupcakes taste great and, somehow, miniature cupcakes taste even better. When cooled, top with buttercream frosting and candy sprinkles. Remove from oven and allow to cool completely on a wire cooling rack. You may have to do this in batches depending on the size of your mini muffin pans. (Add more colouring or less so that you achieve the desired colour to fit your personal tastes.)įill each paper cupcake liner 3/4 full. Stir the food colouring into the batter until well incorporated. Add a very small amount of food colouring to each bowl. Next, divide the batter into four separate bowls. Beat the dry ingredients into the wet until well combined. Scrape down the bowl and add the following ingredients in this order: flour, baking powder, and salt. Next, add the vanilla and beat that into the batter. Add the eggs one at a time and blend well into the sugar and butter mixture. In a large bowl, beat together the butter and sugar for 2 to 3 minutes or until light and fluffy. Line a mini muffin or cupcake pan with paper cupcake liners. Start by preheating your oven to 350 degrees F.

#Mini cupcake baker how to

HOW TO MAKE BAKERY STYLE MINI VANILLA CUPCAKES I will personally respond as soon as possible! Scroll down to the comment section and write me a message.

Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated.

In baking it helps to enhance and balance sweetness.

Salt – This is a common ingredient in baking and cooking.

Baking Powder – This is used to increase the volume of the batter and to add texture as well.

Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.

Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!.

Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes.

If you use salted butter, do not add the additional salt in the list of ingredients here.

Butter – Make sure your butter is at room temperature! You can salted or unsalted butter.

I have not tested this recipe with any other types of flour.

Flour – Any all-purpose flour will do just fine.

For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

The following is a list of the ingredients needed to prepare this recipe. I’ve never been to a baby shower, mind you, because they tend to be female oriented, but that’s just what I imagine baby shower cupcakes would look like.Ĭlick on your most used social media icon below and follow me! I often think that mini vanilla cupcakes with a big, over-sized rosette made from buttercream frosting – like you see pictured – are perfectly synonymous with baby showers. Personally, because I’m such a freak for Christmas, I cannot wait to make these in red and green with gold and silver candy sprinkles, or white snowflake sprinkles. You can add just about any colour you want, because it doesn’t change the flavour, it just simply changes the setting or mood for the occasion. If I were making these for Halloween, I would obviously stick to the traditional black and orange, and maybe a witch-y green colour. It’s not every day that we need to have 48 mini cupcakes on hand, but there are occasions where you can use that many and more besides! I made these at the beginning of spring, which is why I choose to use bright, spring-time, floral colours.

& follow the quick and easy instructions! Click the in the lower right corner of your screen