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Cupcake Minis

Jul 09, 2013 06:59PM ● Published by Anonymous



Ingredients

For cake:
1/2 cup unsalted butter, room temperature
2/3 cup sugar
3 eggs
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 cup milk

For frosting:
10 egg whites
2 1/2 cups sugar
3 cups unsalted butter, cool and cut into cubes
juice of 1 lemon

For vanilla:
1 tsp. vanilla extract

For chocolate malt:
2 Tbsp. chocolate malted milk powder

For root beer:
1 tsp. root beer extract

Directions

To make the cake:
Preheat oven to 350 degrees and line a mini muffin tin with paper liners. In the bowl of a mixer, beat butter and sugar until light and fluffy. Add in eggs, one at a time, and beat until combined. In another bowl, combine flour and baking powder. With the mixer on low, add in the flour and milk in three additions, beginning and ending with flour. Evenly fill the muffin tins about 2/3 full. Bake for 15 minutes until a toothpick comes out clean. Cool completely.

To make the frosting:
Add egg whites and sugar to the bowl of an electric mixer and simmer over a pot of water until the temperature reaches 160 degrees so the sugar has completely dissolved. With the whisk attachment, whip the whites until the meringue is thick and glossy. The bottom of the bowl should feel neutral to the touch. Once thick and glossy, switch to the paddle attachment. With the mixer on low, add butter cubes, one at a time, until incorporated. The mixture may curdle but keep mixing, it will come back to smooth. Divide the frosting into three bowls. To each bowl, add the flavoring ingredients. Use the frosting in a star tip-fitted pastry bag to frost.

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