Mini is Better

If you know anything about me, then you know I like mini things. Mini dogs, mini sandwiches, mini meals, and (of course) mini deserts!

Tiny things are just better. Take for example, mini cupcakes. They are just so tiny and cute, you can’t help but each one.. or five! That’s another great thing, you can eat multiple mini cupcakes in one sitting without feeling so bad!

Aren’t these adorable?!?

Mini desserts are so GREAT for a party! You can make multiple different flavors so you can feel like you are eating a BUNCH of different cupcakes… without actually eating a bunch of different (full-size) cupcakes!

And let’s be real… people are WAY more likely to eat a mini cupcake rather than in large cupcake on a daily basis!

Yes, that would be bourbon in the background. These mini buttermilk vanilla cupcakes were filled with chocolate ganache, soaked through with pure bourbon, and topped with my favorite icing!

These little cakes, dare I say, are EVEN BETTER than my first version of vanilla cupcakes! The secret? The buttermilk:

This buttermilk is local and made in Russellville, KY. It is pasteurized at a low temperature in order to retain as much of the original flavor as possible. And this buttermilk is THICK! Seriously, it is the thickest and richest buttermilk I have ever seen! I 100% contribute the delicious-ness of my cupcakes to this lovely dairy product.

Really, if you can find some local buttermilk around your area, I highly suggest it! And then make my cupcakes ASAP!

Vanilla Buttermilk Mini Cupcakes

Print this recipe!

Ingredients

  • 3 cups cake flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons butter, softened
  • 1.5 cups sugar
  • 4 eggs
  • 1 cup local buttermilk
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

Sift all of the dry ingredients together and set aside.

In a large mixing bowl, cream the butter and sugar together for 3 – 4 minutes or until light and fluffy.
nice and fluffy!
Add in the eggs, one at a time, until everything is fully combined. Beat of medium high speed for another 3 – 4 minutes.
Next. alternately add in the sifted flour mixture and the milk + vanilla, being sure to start by adding the flour, and ending by adding the flour.
The pattern should look like this: 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, 1/2 milk, 1/3 flour mixture.
Be sure you do NOT over-mix the batter, or your cupcakes will turn out tough!
Fill mini cupcake pan with one tablespoon of batter. Bake in oven for 9 – 11 minutes or until toothpick comes out clean.
Allow to cool on a cooling rack and top with icing of your choice! Or just top with bourbon.. that’s acceptable too.

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