These mini cupcakes are absolutely delicious, they are small and perfect for parties and kind will love them too. You can frost them with anything you like or pipe them with raspberry jam and enjoy. You will use half o a regular batch of cupcakes recipe, in a small mixing bowl, add 63 grams of self-raising flour together with 63 grams of caster sugar, 63 grams of softened butter, one large free-range egg and an eighth of a teaspoon of bicarbonate soda.
Using an electric mixer, beat that for a minute until it’s well combined. When that is done, add one tablespoon of whole milk and give it a good mix until you get a smooth batter. Using a spoon, scoop the batter to the prepared mini cupcake pan lined with cupcake liners and fill them to three-quarters full.
Bake them at 170 degrees Celcius for 10 to 12 minutes. check them at 10 minutes and if they spring back nicely then they are ready. Once the cakes are baked, let them cool down completely on a wire rack before you frost or pipe them with any filling of your choice.
- 63g self-raising flour
- 63g caster sugar
- 63g soft unsalted butter
- 1 large egg
- 1/8 tsp bicarbonate of soda
- 1/2 tbsp milk
- 1/4 batch of peach goo to ripple and 1/4 to fill the cupcakes