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 Recipe for Mini-Cupcakes
Mini-cupcakes
Cupcakes are the "in" cooking idea at the moment so let's go one better and bake some mini-cupcakes! Same mixture but the containers are sweet cases. We show you how.

KEY POINTS

 Pre-cooking Time:  15 minutes  Cooking Time:

  12 minutes

 How Difficult  Easy  Freeze?   No
 Servings

 As many as you
 can eat!

COOK'S NOTES
The ingredients for mini-cupcakes are exactly the same as for standard cupcakes. So click here to see how to make the basic cupcake mixture.

The containers are not available from any supermarkets as far as we know. You will need to visit your local cook shop or order them online. The containers are normally foil and the correct term in the UK is "sweet cases".

Eating mini-cupcakes is problematical! The pastry sticks to the containers making it difficult to extract them. But we found they were great ice-breakers at parties exactly because of that. Even the most prim and proper guest will be challenged to eat mini-cupcakes in a decorous fashion.

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

PREPARATION
Mini-cupcakes before being baked Make the mini-cupcake mix exactly as for normal cupcakes. Click here to go there now. When the mixture is made gently drop small portions of it into the mini-containers. Allow five minutes for the mixture to settle evenly into the cases. They should be about two thirds full.

Baked mini-cupcakes Put them into the pre-heated oven at 180C / 350F / Gas 4 and bake for twelve minutes.

Take them out of the oven and let them cool for 15 minutes before decorating. The picture at the top of this page will give you some ideas but let your imagination go into overdrive. These mini-cupcakes are all about fun eating.


The picture above shows two baked mini-cupcakes and one baked cupcake for size comparison.

CLICK HERE FOR OUR PICTURE GALLERY OF CUPCAKE PICTURES. THEY WILL GIVE YOU LOTS OF INSPIRATION!

BACK TO BASIC CUP CAKE PAGE


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