Mini Cupcakes For Kids Recipes

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MINI VANILLA CUPCAKES



Mini Vanilla Cupcakes image

Everything vanilla in these bite-sized cupcakes. So cute and tasty.

Provided by Yoly

Categories     100+ Everyday Cooking Recipes     More Meal Ideas Recipes     Mini Foods     Desserts     Cakes

Time 55m

Yield 18

Number Of Ingredients 13

Cupcakes:
¾ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
6 tablespoons unsalted butter, softened
⅓ cup white sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup milk, at room temperature
Frosting:
1 cup powdered sugar
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
  • Sift flour, baking powder, and salt into a bowl.
  • Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
  • Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g

MINI CUPCAKES FOR KIDS!



Mini Cupcakes for Kids! image

This is a low fat and low sodium recipe great for kids. I use this at the local canteen and it is very well received!

Provided by limecat

Categories     Dessert

Time 15m

Yield 45 serving(s)

Number Of Ingredients 7

500 g vanilla cake mix
3/4 cup low-fat milk
1 egg
50 g icing sugar
2 tablespoons cocoa (optional)
5 drops food coloring
2 tablespoons low-fat milk

Steps:

  • Mix together the vanilla cake mix, 3/4 cup low fat milk and 1 egg -- use a beater for at least 2 minutes until very well combined.
  • Grease a mini muffin pan (12) and bake for 10 minutes at 170°C fan forced, or until when touched, they spring back!
  • Turn out onto a cooking rack.
  • Mix together icing with 1-2 table spoons of low fat milk.
  • Add a few drops of food colouring to the icing if you would loke a particular colour on the cakes.
  • Ice each one with 1/2 teaspoon of icing and sprinkle a couple of decorative hundreds and thousands on top.
  • The kids will love them!

Nutrition Facts : Calories 56, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 76.7, Carbohydrate 10, Fiber 0.1, Sugar 6.2, Protein 0.8

MONSTER MINI CUPCAKES



Monster Mini Cupcakes image

Mini cupcakes are usually just the right size for most kids. These little monsters are made out of chocolate cupcakes baked from scratch. You will need a grass tip in order to create the fur. You can make them different colors by using other food colors.

Provided by gen_x

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 2h4m

Yield 24

Number Of Ingredients 19

½ cup milk
1 tablespoon white vinegar
½ cup unsalted butter, at room temperature
10 tablespoons white sugar
2 teaspoons vanilla sugar
2 large eggs
¾ cup all-purpose flour
1 tablespoon all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup confectioners' sugar, sifted
2 drops orange food coloring
48 small candy eyeballs
2 pieces dried mango

Steps:

  • Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 24-cup mini muffin tin or line cups with paper liners.
  • Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
  • Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
  • Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting orange with a few drops of food coloring.
  • Place orange frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze bag to form orange 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur.
  • Add 2 eyes to each cupcake. Cut dried mango into small strips and arrange into the frosting as 'horns'.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 17 g, Cholesterol 41.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 6 g, Sodium 67.1 mg, Sugar 10.7 g

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