Vanilla mini muffins are small, cute single-serving bites great to enjoy as they are or to decorate with a cupcake-style cream cheese frosting. Yes, it takes a little time to make the vanilla mini muffins, but they are so cute and look so good on the snack table that a small effort is worth it!
Must not miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 90 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
I made a lot. They were for a buffet. Four batches for 90 small mini muffins. You can halve the dose if you want.
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/2 cup rice oil (or other vegetable oil of choice)
- 4 eggs
- 8 teaspoons vanilla extract (homemade or 2 packets of vanillin)
- 4 teaspoons baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Pan for mini muffins
- 90 Baking Cups for mini muffins
- 1 Skewer Cake tester
- 1 Cooling Rack
Steps
In the bowl of the stand mixer or with an electric beater, work the eggs with the sugar, add the flour, oil, and continue to work in the vanilla extract or vanillin. Finally, add the baking powder. Work to obtain a smooth and homogeneous mixture. Place the mini baking cups in the pan and fill them with the mixture using two teaspoons or, if you prefer, you can use a pastry 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 serving or decorating.
