So what to offer women for desserts for a small cocktails party? a big cake did not seem appropriate. It is a mess to cut, and you have to serve people. Some want small pieces, while others yearn for the big ones..
Being spring, I wanted to be a refreshing dessert so i opted for not offering chocolate. Chocolate is my favorite but at this time of the year most people shy away from chocolate desserts for more lighter, fruity desserts.
I wanted something sweet, but not overwhelming sweet and I wanted to be bite size.
My macarons seemed to be a good option. So I made raspberry and orange. But I needed something more substantial like a cake, and decided with mini cupcackes. That’s when it became really really difficult to choose which one, as choices are endless.
As I browsed through my various cookbooks, I became more confused about what to choose. What if so and so did not like peanuts, or fruits, or apple. or….and it also became clearer that maybe I should just offer something that most people would like. Something sweet in taste, flavorful and yet subtle like vanilla. Most people like vanilla, I thought. In fact vanilla is the favourite ice-cream flavor of Americans.
So it was decided: Vanilla cupcakes with vanilla buttercream frostings. Light, flavorful and still very powerful in taste.
The recipe is for 12 big cupcakes or 72 mini cupcakes or mini savarins
- 1 1/4 cup of all-purpose flour,
- 1 1/2 tsp of baking powder,
- 1/4 tsp of salt,
- 6 Tbsp of butter,
- 2 large eggs,
- 1/2 cup of whole milk,
- 2 Tbsp of vanilla extracts,
- 1/2 cup of sugar
- Turn the oven to 350.
- In a bowl, mix the flour, the salt and the baking powder and set aside.
- In a mixing bowl, beat the sugar and the butter until it becomes light and fluffy.
- Add one egg at a time beating well.
- Add the flour mixture in 3 times, alternating with the milk ( 2 times). Beat well until well combined, but do not overbeat.
- Divide the batter evenly among the cupcakes and cook for 8 minutes for the mini ones, and 18 for the big ones. Let the cupcakes cool before decorating with the frosting.
- 3 large egg whites at room temperature,
- 3/4 cup of sugar,
- 3 sticks of butter at room temperature,
- seeds from a vanilla bean, and 2 tbsp of vanilla extracts.
- In a large bowl combine the egg white and the sugar, and the vanilla seeds.
- Set the bowl over simmering water. Stir until the sugar has dissolved and the egg white mixture is warm to touch ( 160F).
- Remove from the saucepan and whip with an electronic mixer until the mixture is fluffy, and holds peaks.
- Slowly add the butter a little bit at a time, and continue beating until the frosting is smooth and creamy.
- Scoop the frosting into a pastry bag, and decorate the cupcakes to your liking.
So, you must have thought she had 72 cupcakes for 20 people. She must have had a few left-overs. Well I will say I only brought 20, and even those were eaten by my children as I went home. Results: WINNER!!!!
Those little cupcakes were a hit, just like my macarons.
Bon Appetit and Happy Cooking!!!