Why not get all fancy and make a tray of these Petit Fours Cupcakes . Light and fluffy mini vanilla cakes topped with creamy buttercream frosting!
Notes About The Cupcakes
- I used my basic vanilla cupcake recipe for this but just used mini cupcake trays. This batch makes 48 mini cupcakes. That seems like a lot for just a few people. However, keep in mind, it takes 4 of these small morsels to make one cupcake.
- These will bake really quickly, so keep an eye on them. Mine took a total of seven minutes. Depending on your oven, give or take a minute or two.
- I ended up piping the icing, but you could just use a small butter knife.
- They are great for parties and sharing. This time, I put half of them in the freezer (without icing, I might add)
Anyway, they do look quite pretty. Our kitchen on the other hand, not so much!
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Petit Fours Cupcakes
Get all fancy with these sweet little Petit Fours Vanilla cupcakes
Servings: 48 mini cupcakes
Calories: 80kcal
Ingredients
For the cupcakes:
- 1/2 Cup butter
- 2/3 Cup sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 1/2 Cups flour
- 1 1/2 teaspoons baking powder
- Pinch salt
- 1/4 Cup milk
For the butter cream frosting:
- 1/2 Cup butter
- 1 1/2 Cups icing sugar
- 1 teaspoon vanilla
- 1 Tablespoon cream
Instructions
- Preheat your oven to 350 degrees F and grease a 24 mini muffin tray. Two trays if you have them and the oven space.
- In a large mixing bowl, beat the butter on high speed until light. Add the sugar all at once and continue mixing until light and fluffy. This will take about 3 minutes. Add the eggs, one at a time until they are all incorporated. Add the vanilla and mix until incorporated.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- With three additions, add the flour and milk. Starting and ending with the milk. Stir just long enough to combine. Don’t over mix.
- With a teaspoon, fill each muffin cup. Bake for about 5-7 minutes or until a toothpick comes out clean. Remove from oven and place on an wire rack to cool. Remove from tray after a place on the wire rack. Refill the muffin tray and bake your second batch the same as the first.
- To make your frosting, beat the butter on high speed until light. Add the vanilla extract and beat for another few seconds. Sieve in the icing sugar, mixing as you go. Once you have mixed in all the icing sugar, add your milk and continue to mix for another 30 seconds or so until it is really creamy. You should have a spreadable consistency. This can be left white, or food colouring can be added to get the desired colour. This time, blue was chosen, as seen above.
- I chilled the icing in the fridge for a while because we were working in a pretty hot kitchen. After about 1/2 an hour, I put the icing in a pastry bag and used a large star top nozzle. Then I proceeded to give each mini cupcake a quick swirl. I am not much of a cake decorator. We then topped it with sprinkles and voilà!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Petit Fours Cupcakes
Amount Per Serving (1 cupcake)
Calories 80
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 52mg2%
Potassium 10mg0%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 142IU3%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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