Remember a while ago when I said I would post a recipe for small batch cupcakes?
Please forgive me but I forgot….
And, I forgot that I forgot until this week-end when I decided to make them again for this post…
See, I am constantly searching on Pinterest looking for cake stands and baking inspiration. Man there are some creative people out there! There are ruffle shirts and scarves, ruffle cakes, ruffle dresses and gowns, you name it!
I decided that if you can make a ruffle flower out of a t-shirt in less than 10 minutes, surely I could follow the same instructions and make one out of fondant!
I think it turned out pretty cute and overall was really easy. Like no brainer kind of easy. So I needed a small batch of cupcakes just to show you how it turned out. The instructions I followed are here from A Bit of Sunshine. What a cute site!
I used it to garnish a Chocolate Cupcake with some Vanilla Bean Latte Swiss Meringue Buttercream. I have yet to find a Swiss Meringue Buttercream that I don’t like. It’s smooth and creamy and full of flavour. It’s that simple. The cupcakes are surprisingly moist for such a small batch and had gorgeous rounded tops! Perfect, when you just need a nibble of something sweet.
Small Batch Chocolate Cupcakes
*from Small Batch Baking, from Debby Maugans Nakos
yield 4 standard size cupcakes
- 1/4 cup plus 2 tbsp all-purpose flour
- 3 tbsp buttermilk, room temp
- 1 large egg, room temp
- 1/2 tsp pure vanilla extract
- 3 tbsp unsalted butter, melted and cooled
- 2 tbsp unsweetened cocoa powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/3 cup sugar
- Preheat the oven to 350°F and line four muffin cups with paper liners.
- Combine the buttermilk, egg and vanilla in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
- Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
- Spoon the batter into the prepared liners and until a toothpick inserted into the centre comes out clean, 16 minutes.
- Remove from the oven and transfer to a wire rack to cool.
- Frost with Vanilla Bean Latte Swiss Meringue Buttercream.
Vanilla Bean Latte Swiss Meringue Buttercream
*note: this will make approx 2 1/2 cups of frosting. You will have extra!
- 1 cup unsalted butter cubed, at room temperature
- 3 large egg whites
- 1/2 cup + 1 tbsp of sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 vanilla bean split with seeds scraped out
- pinch of salt
- 1 tbsp of instant espresso powder dissolved in 2 tsp water
1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.
2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).
3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, vanilla seeds, a pinch of salt and espresso and beat until combined. Use immediately.