I only make mini cupcakes.
They are perfect size for kids and adults. Kids will eat one without leaving any leftovers, and adults will eat several without feeling guilty.
It’s easy to make them look impressive, even if you are a cake-decorating klutz (like me).
Because they are so small, mini cupcakes can sometimes dry out more quickly. To make them that stay moist longer, try a recipe with oil rather than butter. Sour cream helps, too.
This recipe makes a large batch of white cupcakes with lots of vanilla flavor. You can cut the recipe in half easily to make a smaller batch.
Using a clear vanilla will help keep the batter whiter. You can find it at baking supply stores. If you use pasteurized egg whites (sold in the little cartons in the dairy/egg section of the supermarket), 2 egg whites = 1/4 cup.
You can find additional hints for baking mini cupcakes at The Extraordinary Art of Cake.
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1-3/4 cup granulated sugar
- 8 egg whites or 1 cup of liquid egg whites
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1 tablespoon clear vanilla
Preheat oven to 350 degrees F.
Line mini cupcake tins with paper liners.
In large bowl, beat oil, sour cream, egg whites, sugar and vanilla with electric mixer until light and fluffy.
In separate bowl, stir together flour, cornstarch, baking powder, baking soda and salt. Stir gently until flour is mixed thoroughly.
Spoon in prepared pans and bake 10 to 15 minutes, or until a toothpick inserted into cake comes out clean. Do not overbake - mini cupcakes dry out more quickly than regular cupcakes and cakes.
Remove from pans immediately and let cool on rack until completely cool.
Hint: Whiz the granulated sugar in the blender or food processor before using. This will make the sugar crystals smaller and help them dissolve more easily when mixing with the wet ingredients.