Monday, July 30, 2012

Balloon Mini-Cupcakes

Gabriel & I were invited to our church's Vacation Bible School recital so I wanted to bring along something special. The theme was Up in the air, fly... so I made these cute balloon minis to bring. They are very easy but so cute & fit the VBS theme very well!

<3 Lishie

Mini Vanilla Cupcakes 

from Gourmet January 2004

  • 1 c a-p flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 c whole milk
  • 1/2 tsp vanilla
  • 6 TBSp unsalted butter, softened
  • 1/2 c plus 1 tablespoon sugar
  • 1 large egg

  • Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners. 

    Whisk together flour, baking powder, & salt in a bowl. Stir together milk & vanilla in a small bowl. 

    Beat together butter & sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4mins . Add egg & beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning & ending with flour & mixing until just combined. 

    Divide batter among muffin cups, filling them two-thirds full, & bake until tops are pale golden & a wooden pick or skewer inserted in centers comes out clean, about 15 mins. Invert cupcakes onto a rack & cool completely. 

    For each color, transfer 1/4 c frosting (see below) to a separate small bowl and tint with food coloring, then frost tops of cupcakes. Use curly ribbon to create the "balloon affect". I also used a little edible blue glitter on the blue ones to make it a little more special. The recipe says it yields 24 mini cupcakes, but I actually got 30+ out of it!

    Vanilla Frosting
    • 1/2 c butter, softened
    • 4 c powdered sugar
    • 1/3 c milk
    • 1 tsp vanilla
    Combine all ingredients together until smoothe.

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