126 Mini Cupcakes

That's right, over two days I make 126 mini cupcakes. Well, it ended up being more like 200 with the dud and practice ones, but those don't count, right? I was asked to make 120 mini cupcakes for a 21st which seemed ok at the time, I mean, they're little, how hard is that? It ended up very very fiddly and while it wasn't difficult, it was definitely time consuming! The girl who's 21st it was wanted 6 different flavours, and they're all flavours (or similar variations) on recipes that I've already done. Except vanilla cupcakes. Weird ae, that I've never done vanilla? I think it has to do with my whole chocolate obsession... But the vanilla ones actually turned out really well! They ended up being vanilla funfetti cupcakes because the sprinkles were really cute. So I had 6 flavours and ended up making 21 of each flavour because it was a 21st, which I thought was a nice touch. :) Apparently they were very well received and although I was exhausted on Friday it was definitely fun and a new experience. So below is the recipe for the vanilla funfetti cupcakes, adapted from Sweetapolita and pictures of the vanilla cupcakes and all of the cupcakes together in a box as well.

Vanilla Funfetti!

Peanut Butter Chocolate, Chocolate Madness, Chocolate Bailey's, Vanilla Funfetti, Mojito and Strawberry Lemonade.

Vanilla Funfetti Cupcakes (Makes 24 large cupcakes, halve the recipe for 24-30 mini cupcakes)

Ingredients:
1 cup milk
4 egg whites, at room temperature
1 egg, whole, at room temperature
1T vanilla essence
3 cups plain flour, sifted
1 1/2 cups sugar
1T baking powder
3/4t salt
175g butter, softened but cool, and cut into cubes
1/2 cup sprinkles (optional)

375g butter, softened and cut into cubes
3 1/2 cups icing sugar, sifted
3T milk
1T vanilla essence or vanilla bean paste
Different types of sprinkles for decoration

Directions:
Preheat oven to 180°C. Prepare the muffin pans with your favourite baking liners and set aside. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk and vanilla essence. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed for 30 seconds. Add the butter, and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes. The mixture should be light and fluffy. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. If you're making funfetti cupcakes, simply fold in the sprinkles, until just combined. Divide the batter into your prepared pans, no more than 2/3 full. Bake until a toothpick comes clean when inserted into the center of the cupcake, about 16-18 minutes. Be so careful to not over-bake. Let cool completely before icing.

Vanilla Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed. Butter will become very pale & creamy. Add the remaining ingredients and mix on low speed for 1 minute, then increase to medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. This frosting is best used straight away.