Mini Vanilla Cupcakes
Mini Vanilla Cupcakes
Ingredients
- 11/2 cups (375 ml) unbleached all-purpose flour
- 11/2 teaspoons (7.5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 2 eggs
- 1 cup (250 ml) sugar
- 11/2 teaspoons (7.5 ml) vanilla extract
- 6 tablespoons (90 ml) canola oil
- 2/3 cup (150 ml) milk
- 1 cup (250 ml) butter, softened
- 13/4 cups (430 ml) icing sugar
- 2 tablespoons (30 ml) 35% cream
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (60 ml) boiling water
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Place mini paper liners on 2 baking sheets (see note). Set aside.
- In a bowl, combine flour, baking powder and salt. Set aside.
- In another bowl, beat eggs, sugar and vanilla with an electric mixer for about 10 minutes or until it triples in volume and forms a ribbon. Drizzle in oil while beating.
- At low speed, add dry ingredients alternately with milk until smooth. With a pastry bag fitted with a plain tip or with a small spoon, fill paper liners about three-quarters of the way with batter. Bake for about 15 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool completely.
Mini Vanilla Cupcakes