mini foodies vanilla cupcakes

DifficultyBeginnerCategoryYields12 Servings

This simple yet delicious recipe is a perfect go to for our 3-5 year old mini foodies. They can mix the ingredients together with a spatula, spoon the mixture into the muffin pan and most importantly decorating the cupcakes. Let their imaginations go wild with toppings, and rest assured that their cook will be a yummy one

Prep Time10 minsCook Time20 minsTotal Time30 mins
 110 g butter, softened
 110 g caster sugar
 110 g plain flour
 2 tsp baking powder
 ¼ tsp salt
 2 large eggs
 1 tsp vanilla extract
For the vanilla butter cream icing -
 110 g butter, softened
 110 g icing sugar
 ½ tsp vanilla extract
For the adult -
1

Preheat the oven to 180 degrees and line the muffin tin with paper cases, spray lightly with coconut food spray, this ensures that the cupcakes are removed easily from the paper cases

For the mini foodie -
2

Put the butter and castor sugar in a bowl

For the adult -
3

Beat until pale and fluffy

For the mini foodie -
4

Sift the flour, baking powder and salt into the bowl

For the adult -
5

Beat the eggs and vanilla extract until just combined, add to the bowl

For the mini foodie -
6

Spoon the mixture into the paper cases

For the adult -
7

Bake for 18 to 20 minutes until risen, golden and firm to the touch

8

Cool in the tin for 10 minutes, then transfer to a cooling rack

For the icing
For the mini foodie -
9

Put the butter in a bowl

For the adult -
10

Beat the butter until soft

11

Beat in the icing sugar, 1 tablespoon at a time and add the vanilla extract

For the mini foodies -
12

Once the cupcakes have cooled decorate the cupcakes with the icing, colourful sprinkles, grated chocolate, berries, jelly tots or some astros

 

Ingredients

 110 g butter, softened
 110 g caster sugar
 110 g plain flour
 2 tsp baking powder
 ¼ tsp salt
 2 large eggs
 1 tsp vanilla extract
For the vanilla butter cream icing -
 110 g butter, softened
 110 g icing sugar
 ½ tsp vanilla extract

Directions

For the adult -
1

Preheat the oven to 180 degrees and line the muffin tin with paper cases, spray lightly with coconut food spray, this ensures that the cupcakes are removed easily from the paper cases

For the mini foodie -
2

Put the butter and castor sugar in a bowl

For the adult -
3

Beat until pale and fluffy

For the mini foodie -
4

Sift the flour, baking powder and salt into the bowl

For the adult -
5

Beat the eggs and vanilla extract until just combined, add to the bowl

For the mini foodie -
6

Spoon the mixture into the paper cases

For the adult -
7

Bake for 18 to 20 minutes until risen, golden and firm to the touch

8

Cool in the tin for 10 minutes, then transfer to a cooling rack

For the icing
For the mini foodie -
9

Put the butter in a bowl

For the adult -
10

Beat the butter until soft

11

Beat in the icing sugar, 1 tablespoon at a time and add the vanilla extract

For the mini foodies -
12

Once the cupcakes have cooled decorate the cupcakes with the icing, colourful sprinkles, grated chocolate, berries, jelly tots or some astros

mini foodies vanilla cupcakes

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