Tuesday, November 17, 2009

Teeny tiny cupcake bombs

Adapted Taken wholesale from the Domestic Goddess (I would like to be reincarnated as Nigella, please, God. Not sure how that would work, time-and-space wise, but I'm sure you of all people could manage it).
This makes a huge batch. For a normal sized batch, just halve the quantities.

250gm butter, softened
250gm caster sugar
4 large eggs
250gm self raising flour
1 tsp vanilla extract
4-6 tbs milk

For the icing: use whatever icing method you prefer. I used whipped cream and icing sugar, but buttercream or plain old lemon would work fine. Decorations look lovely scattered over these babies - stars, silver balls, sprinkles etc.

Heat the oven to 180 degrees centigrade.

I just put all the ingredients except the milk into a big mixing bowl and used a bamix (hand-held mixer) to blend, which worked a treat. Add the milk until it reaches a soft, drooping consistency.

Then all you need to do is spoon tiny blobs into your miniature cupcake holders, which is seriously time-consuming but also kind of fun. If you have a piping bag, so much the better. Don't be tempted to fill the cases, I put small teaspoonfuls into each cup and they puffed way up.

Watch them in the oven, they only take about 7-10 minutes to cook and will burn very quickly if you leave them too long.

Then all you have to do is make your icing and spend a good 20 minutes carefully icing them one by one until you are left with a sea of gorgeous, bite-size treats that will win you much kudos.


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