Monday, May 21, 2012
Miniature Black and White Cupcakes
On Friday, I made black and white cupcakes for the school bake sale. They are just different enough to be exciting, but just not different enough to still be easy.
Did that make any sense?
Regardless, they are delicious. They are chocolate, vanilla and complete sugary goodness. And because I'm a firm believer in boxed cake mix, the only tricky part of this deal is frosting these bad boys. Oh, and for the miniature, bite sized version, you'll need a mini muffin pan and some mini liners.
And then you will be ready to get crazy.
1 container milk chocolate frosting
1 container vanilla frosting
small cupcake liners
Makes about 45 miniature cupcakes
Preheat oven to 350. Line mini muffin pan with liners and fill each cup 1/2 full with batter. This is just about one tablespoon.
Bake about 10-15 minutes. Do not overbake. Remove from pan and place on wire rack to cool.
Once cooled, open chocolate frosting. Using a butter knife, take about 1 tablespoon and starting at outer edge of cupcake, frost towards center. At center, pull down and make a crisp line. Finish with remaining cupcakes.
Repeat with vanilla frosting.
Stand back, admire, and enjoy!