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Mini Cakes and Cupcakes

Sharing some photos of mini cakes and cupcakes I did during the summer (I can’t believe summer’s over). Aren’t mini cakes just adorable? It’s just the right size for one, or two if you feel like sharing. I used the same cupcake recipe which you will find below and just baked it in a 8×8 inch pan. I then used a 3-inch round cutter and whipped up buttercream to fill and mask the cakes.

I do love taking food styling and taking photos equally as baking, but the best part is eating the stuff I make. I’d say if I were to land a dream career it would be somewhere along the lines of food styling and photography.

Here are photos of the mini cakes I did, I coloured the buttercream pink and decorated the cake it with a sort of offbeat cake design (love). Dressed up the cake with chocolate drip and white chocolate bark with Wilton Sprinkles.

Pretty Mini Cake

Pretty in Pink Mini Cakes



 

For the cupcakes, here are a couple of photos. Isn’t the teddy bear a cute addition?

 

I’ll be posting another cake  I’ve made previously, so more cake inspo coming your way.

Below is the recipe I used for the Chocolate Cupcakes and Mini Cakes.

Chocolate Cupcakes

Yield: 12 cupcakes

Chocolate Cupcakes

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 tsp salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla
  • ½ cup plain yogurt

Instructions

  1. Preheat oven to 350 degrees. Line the muffin tin with cupcake liners
  2. In a bowl sift dry ingredients: cocoa, flour, baking powder, and salt. Set aside.
  3. Using the bowl of your stand-up mixer, cream butter and sugar until light and fluffy. Once the butter and sugar is light and fluffy, switch to low speed and add the eggs one at a time until incorporated. Make sure to scrape the bottom and sides of the bowl after each addition.
  4. With mixer on low speed, add flour mixture in two additions, alternating with yogurt and beginning and ending with flour.
  5. Pour batter into the muffin tin, fill each 3/4 through.
  6. Bake for about 20 minutes or until your cake tester (toothpick) comes out clean.
  7. Let the cupcake cool completely before adding buttercream.
https://thesweetedge.com/2017/09/02/mini-cakes-and-cupcakes/

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