It is pretty fun and convenient! Your family will love it! I have teamed up with Sweet Pea Savings to bring you this awesome giveaway for a Kalorik Mini Cupcake Maker. I may try tweaking the recipe next time, maybe a little bit less cocoa powder as it is VERY drying.Welcome to the Kalorik Mine Cupcake or Cake Pop Maker Giveaway! The buttercream icing went amazing with it, like a buttered brownie (if you have not put butter on a hot brownie, I feel sad for you) and I can not wait to show these to the kids, they are sure to love them. I made a swiss meringue buttercream to top mine because I needed a stiffer icing and my experience with cream cheese icing is that it tastes like heaven but can be softer. The taste is a tad bland, so maybe these would be good with a filling.
I liked that it was thick batter, it made it easier to portion because I could just use one of my mini ice cream scoopers. I found that if I let it sit for a while first (about half an hour, then gave it a little folding with the spatula) I got smoother results. I used organic sugar which is a bit on the grainy side, but mine turned out fine after they sat on the counter for a bit before portioning and baking. I made these for my sons preschool, and I used coconut oil instead of veggie oil, just melted it first. Beat in vanilla and milk (start with 1 tbsp and add additional if you wish to thin the frosting), then add in the confectioners’ sugar gradually until the frosting reaches your desired consistency (make it a bit stiffer if you wish by adding additional sugar).įill a pastry bag with a star tip, or a ziploc bag with the corner snipped off, and pipe frosting onto cooled cupcakes. In a large mixing bowl, cream together cream cheese and butter. Turn cupcakes out onto a wire rack to cool completely before frosting. Pour into dry ingredients and stir until just combined and no streaks of flour remain.ĭistribute batter evenly into prepared muffin cups, filling each about 3/4 full.īake for 10-12 minutes, until a tester inserted into the center comes out clean. In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. In a large bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt. Line 48 mini muffin cups with paper liners.
MINI CUPCAKE BAKER FREE
Feel free to use any other kind of frosting that you’d like, however. The first batch might be a bit poofier, but some down time (as long as you don’t play with the batter while it’s sitting around and get it overmixed), shouldn’t hurt it one bit.Ĭream cheese frosting is always a hit and it’s easy to work with, so that’s what I used for these cupcakes. The batter can sit around for a little while without adversely affecting the cupcakes’ ability to rise in the oven. If your oven won’t hold the pans to bake all the cupcakes at once, or if you don’t have enough mini cupcake pans to make 48 cupcakes at a time and need to wait for a pan to cool before reusing it, don’t worry about it. I like this recipe because the cupcakes turn out very moist with a good, deep cocoa flavor to them.
Everyone eats a whole mini cupcake (no waste) and not everyone goes back for seconds, so you probably won’t even need to provide extras.
MINI CUPCAKE BAKER FULL SIZE
The thing about parties is that people rarely eat that much dessert and, while they might take a full size cupcake, not everyone eats the whole thing. After all, when you put out full-size cupcakes, each guest usually takes a whole one. These mini chocolate cupcakes are easy to make and the recipe makes enough for 4-dozen mini cupcakes! At first, when you realize that each cupcake is only about two bites, it doesn’t seem like 4-dozen will actually feed that many people. A recipe can usually be doubled, and multiple batches can be baked, but it’s easiest if you can just work from one recipe. The only challenge – aside from deciding what to make in the first place – is that some recipes are just too small to work well for a party. It’s also fun to bake large quantities of food, or to decorate extra-large cakes from time to time. Primarily this is because I like getting feedback from big groups of people, friends and family on any baked goods that I make because I often like to try out new recipes on these occasions.
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