Itsy bitsy cupcakes are much loved in this house. They are perfect for little hands and dramatically reduce the waste. I think we all know a child that takes a bite out of a normal size cupcake and then abandons it! Or who just eats the icing and leaves the cupcake.
They are also great for people who only want a teeny taste and don’t want a whopper cupcake. I use a mini cupcake tin from Wilton. I got mine on offer ages ago in HomeStore & More but they can often be found in TKMAXX. You do need to buy mini cupcake cases to use, I like the PME brand ones – which are often in stock in Decobake or Inspiring Ideas in Blanchardstown Shopping Centre. I’m pretty sure Amazon and online shops would have them too.
Recipe and tips below
- 125 g butter at room temp (I use salted butter)
- 125 g caster sugar
- 125 g self rasing flour
- 2 large eggs
- 1/2 tsp Vanilla Extract
- 2 tbsp milk
- Preheat oven to 180°C (160°C fan). Place 24 mini cupcake cases in a mini cupcake tin
- Place all the ingredients in your mixing bowl and mix at a low speed until just combined.
- Turn up the speed to medium and mix for one minute
- Spoon the mixture into the cupcake cases. *see tips for more details
- Bake on the middle shelf of your oven for 11 – 12 minutes or until they are golden and spring back when touched.
- Leave to cool for a few minutes in the tin and then transfer to a cooling rack.
- Allow to cool fully before decorating.
These are delicious with some buttercream piped on them. I normally use option 4 from this buttercream post link
Some @thecakemum observations/tips:
- The quickest way to put the mixture in the mini cupcake cases is to pipe it. I have only started doing this very recently and I’ve been baking them for years!
- Until recently, I used two teaspoons. One to scoop some batter onto and another to push it off the teaspoon and into the mini cupcake case. After doing this a few times, you find a rhythm and it’s quick.
- Don’t over fill the mini cupcake cases – I normally half fill them. They are small.
- This quantity makes more than 24 mini cupcakes. I use the left over batter to either make a second batch or for some normal sized cupcakes. I put them in the oven when the first batch is done – as cooking times for normal sized cupcakes are longer.
- The cupcakes freeze perfectly. Just pop them in a plastic bag when cool and place in freezer.
De (aka thecakemum)