The mini vanilla and chocolate cupcakes are small delicious bites perfect for the buffet table. The base of the mini vanilla and chocolate cupcakes is a simple muffin batter also flavored with vanilla. I chose a vanilla frosting and a chocolate one to please everyone. But would you have guessed that between the two, the vanilla ones were gone first?
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 90 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
I made many. They were for a buffet. Four batches for 90 small mini muffins. You can halve the amount if you want. If any frosting is left over, you can make cream cups to enjoy with a spoon. At the buffet table, mini portions are always welcome, and if you don’t have enough cups for everyone, no problem: remember that not everyone eats everything.
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup rice oil (or any other seed oil of choice)
- 4 eggs
- 8 teaspoons vanilla extract (homemade or 2 packets of vanillin)
- 1 tablespoon baking powder
- 1 cup mascarpone (cold from the fridge)
- 3/4 cup fresh cream (cold from the fridge)
- 3/4 cup vanilla powdered sugar
- 1 cup mascarpone (cold from the fridge)
- 3/4 cup fresh cream (cold from the fridge)
- 3/4 cup vanilla powdered sugar
- 1 tablespoon unsweetened cocoa powder (sifted)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Pan for mini muffins
- 90 Cupcake liners for mini muffins
- 1 Toothpick Cake tester
- 1 Cooling rack
- 1 Piping bag
- 1 Sifter
Steps
In the mixer bowl or with an electric beater, work the eggs with the sugar, add the flour, oil, and continue working also the vanilla extract or vanillin. Finally, add the baking powder. Work to obtain a smooth and homogeneous mixture. Arrange the mini cupcake liners in the pan and fill them with the mixture using two teaspoons or, if you prefer, you can use a piping bag. Bake the mini muffins in a preheated oven at 340°F for 13 minutes, but check the cooking with a skewer or a cake tester. Once cooked, remove them from the oven and let them cool on a rack before decorating.
In the mixer bowl, work the mascarpone with half of the sugar, then transfer it to a bowl and set aside. Clean the equipment and whip the cold cream until stiff peaks with half of the sugar. Combine the cream with the mascarpone using a spatula to incorporate it with movements from bottom to top so as not to deflate it. Transfer the frosting into a piping bag and keep it in the fridge until ready to use.
In the mixer bowl, work the mascarpone with half of the sugar, then transfer it to a bowl and set aside. Clean the equipment and whip the cold cream until stiff peaks with half of the sugar. Combine the cream with the mascarpone using a spatula to incorporate it with movements from bottom to top so as not to deflate it. Also, add the sifted unsweetened cocoa powder, incorporating it gently with a spatula. Transfer the frosting into a piping bag and keep it in the fridge until ready to use.
Form small frosting peaks or roses (as you prefer) on the mini muffins and keep them covered in the refrigerator until ready to serve.
Notes
For the frosting, I used the recipe from Tavolarte e gusto.
