Friday was my last day teaching Inuit stencil printing to the youth at the after school program and I’m really going to miss them. 😦 As a special treat I made cupcakes for everyone. Miss S. was the only one that wanted vanilla so I made a small batch just for her!
I love small batch cupcake recipes, not only because it encourages portion control, but also because you can offer a variety of treats to sample at a party or get together. And because many don’t have eggs they are either vegan or are easily converted for vegans. I honestly cannot tell that these recipes do not have eggs or dairy. They’re also great for anyone with food allergies. For these vanilla cupcakes you can try using an egg substitute and almond milk or other milk alternative.
I also wanted to try out a new vanilla buttercream recipe that I found in the cookbook Junior’s Desserts. I was hoping it would be more pipeable than my regular icing recipe as it tends to fluff to much and forms air pockets that don’t look that nice when making cupcake swirls. This new recipe calls for the addition of corn syrup and shortening. I think it did help make it more smooth and the shortening didn’t interfere with the flavour of the butter. I’ll definitely use this recipe again.
Other recipes to try:
I was in a rush and forgot to take pics, so here’s one from a while back.
Small Batch Vanilla Cupcakes
1/2 cup sugar
1/2 cup plus 2 Tbsp flour
1/4 cup + 2 tsp milk
3 Tbsp oil
1/2 tsp baking powder ( rounded)
1/2 tsp vanilla
Cooking Instructions: Preheat oven to 350 degrees F (180 degrees C). Line 6-7 muffin tins with paper liners.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared tins.
Bake in preheated oven for 18-21 minutes or until the tops are golden and a toothpick poked into the center comes out clean. Let cool completely before covering with frosting, if desired.
Flax egg: To substitute one egg, mix a tablespoon of ground flax seeds into a 2.5 tablespoons of water and let sit for 5 minutes or so until a gel starts to form.
For other vegan egg replaces visit the kitchn website: http://www.thekitchn.com/5-vegan-substitutes-for-eggs-in-baking-tips-from-the-kitchn-136591
Note: I used roughly a third of this recipe for the small batch of cupcakes.
Junior’s Restaurant Vanilla Buttercream
2 lbs. (8 cups) of confectioners’ sugar, well sifted
1/2 tsp. salt
1 and 1/2 cups (3 sticks) unsalted butter, softened to room temperature
1/2 cup margarine or high-ratio shortening, room temperature
2 Tbsp. light corn syrup
1 Tbsp. and 2 tsp. vanilla extract
1 scant tsp. almond extract
1/2 cup heavy cream, not too cold
Onto a parchment sheet, or into a large bowl, sift together the confectioners’ sugar and the salt, being sure to break up out any stubborn sugar lumps. In the large bowl of your electric mixer, using the paddle attachment on high speed, cream together the butter and margarine/shortening; beat for about three minutes, until light yellow. Still on high speed, add in the corn syrup and vanilla. Stop and scrape the beaters and bowl. Now on low speed, add the sugar in two additions, beating well after each one. Pour in the cream and blend until the frosting seems of reasonable spreading consistency; if it seems too thick, add in more cream as needed, a teaspoon or so at a time. Keep the frosting tightly covered until you’re ready to use it. If you won’t be using it within a couple of hours, cover and refrigerate it.