Mini Cupcakes for Special Occasions
Ingredients
Sauce
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 1/4 cup milk
- 1 drop red food coloring
- 1 drop green food coloring
Cake mixture
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup fine granulated sugar
- 1/2 cup soft butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Preparation
Adjust the rack to the middle of the oven and preheat to 180°C.
Prepare small cupcake molds and line them with paper cupcake liners.
For the cake mixture, sift the flour, baking powder, and salt onto a piece of parchment paper.
In the mixer bowl, place the butter and sugar, attach the whisk attachment, and run the mixer on medium speed for 3 minutes.
Add one egg and run the mixer on medium speed until fully incorporated, then add the second egg and mix until fully incorporated, and add the vanilla.
Add the flour mixture alternately with the milk, run the mixer on low speed for a few seconds, then on medium speed for one minute.
Distribute the cake mixture into the cupcake liners, filling them two-thirds full.
Bake for 15 minutes and test doneness with a wooden toothpick; it should come out clean.
Remove from the oven, place the molds on a wire rack, and let cool completely before removing the cakes from the paper liners and placing them on a wire rack over a baking sheet or parchment paper.
For the sauce, in a deep bowl, combine sugar, almond extract, and half the milk, stir with a wide plastic spoon until the sugar dissolves and a smooth sauce forms, add more milk if too thick, then distribute half the sauce in deep plates and add food coloring as desired.
Dip each cake into the white sauce to cover the bottom and sides, place on the wire rack, and let dry completely.
Put the colored sauce in piping bags, snip a small tip, and pipe the colored sauce over the cakes coated in white sauce.
Let the mini cupcakes dry on the rack until the sauce is completely dry, then serve.
