I didn’t do too much baking this last week. I usually do a lot of baking on weekends and since I went home this past weekend for my mom’s birthday, I didn’t have a chance to bake much before I left. And this week, with the rain and cold weather, I haven’t had much energy to do anything.
Before I left, I made some vanilla bean cupcakes. I had some leftover batter, and I thought of trying my hand and making some mini cupcakes. Not being very good at piping, attempting to pipe these mini cakes were even harder!
After many screw-ups, I finally managed to get a few decent ones. I love that these are bite-sized. I have a ton of recipes I plan on trying out in the next two weeks, so hopefully I’ll have some more fun recipes to share with you soon!
Mini Vanilla Bean Cupcakes
Ingredients
- 3/4 cup cake flour
- 1/4 tbsp baking powder
- 1/8 tsp salt
- 1/2 tsp vanilla bean paste
- 4 tbsp unsalted butter softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 tbsp vanilla extract
Chocolate Ganache Frosting
- 1/2 cup heavy cream
- 4 oz dark chocolate chopped
Instructions
- Preheat the oven to 350° F. Line mini cupcake pan with mini cupcake liners.
- In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
- In a separate bowl, add in the softened butter (you can stick it in the microwave to soften) and the vanilla bean paste and beat with electric mixer, until light and creamy in color.
- Add the sugar to the butter mixture. Mix in the eggs one at a time until incorporated.
- Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients.
- Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 8-10 minutes, or until a toothpick inserted in the center comes out clean.
- To make the ganache: pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
- Place bowl of chocolate ganache into fridge for a few hours (2-3), until the ganache becomes stable enough for piping.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I have been wanting to try ganache. I have never had it, but I can only imagine how delicious it is! I agree it is definitely easier to frost big cupcakes, but sometimes mini ones are just easier to eat.
I love chocolate ganache. It’s basically just chocolate with some heavy cream added to it which makes it easier to do things with like dip things in, make into frosting, etc.
Very cute! Love the yellow cake and chocolate ganache combo. I bet those little cakes go down easily.
The only problem is I end up eating so many cuz they are “mini”!
I love how glossy the ganache looks.
Minis are always a better option, in my personal opinion.
Minis are definitely cute. I love frosting with ganache since it looks shiny.