A little announcement...
We're doing some home improvement so I won't be baking (or posting) for the next week. In the meantime, I'll leave you with my miniature vanilla cupcakes with Nutella frosting.
Every baker needs versatile recipes that can be adapted and used in a pinch. When it comes to cupcakes, I like using the same base cupcake recipe from the triple ginger cupcakes I posted last month. I simply omitted the ginger, spices and lemon and increased my vanilla extract. I frosted these with an American style vanilla buttercream with a tiny bit of Nutella mixed in. (I apologize for not posting a recipe for the frosting, but I don't have the exact amounts I used. I sort of threw it together until I liked the flavor and consistency.)
4 ounces (1 cup + 3 tbsp) sifted cake flour
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
6 tbsp (3 ounces) unsalted butter, softened at room temp.
2/3 cup granulated sugar
1 1/2 tsp vanilla extract
1 large egg
1/2 cup sour cream
Preheat oven to 350F. Line 30 wells of a miniature cupcake pan with paper cupcake liners.
Sift together cake flour, salt, baking soda and baking powder. Set aside dry ingredients.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add vanilla extract and beat for 1 minute. Scrape down the sides of the bowl. Add the egg and beat until smooth, about 1 minute.
Using a rubber spatula, fold in one-third of the flour mixture. Fold in half of the sour cream. Repeat ending with the last third of the flour mixture.
Fill the prepared wells of the mini muffin pan approximately three-quarters full. Bake until light golden brown and cupcake springs back when lightly pressed, about 16-20 minutes. Cool in pan for 5 minutes then transfer to cooling rack. Allow cupcakes to cool completely before topping with your favorite frosting.