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These mini cupcakes are just the treat you need for a birthday, get together, holiday or just because. They are so easy to make, take only 12 minutes to bake, and then you can get creative with your frosting colors and toppings. The kids seem to like these much better than standard cupcakes because they can just pop these in there mouths.
2 1/2 cups whole wheat flour
1 cup light brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp vanilla
1 cup buttermilk
1 tsp vinegar
1 cup canola oil
Mix all the wet ingredients thoroughly, and add your dry ingredients. Fill cupcake liners 1/2 full bake 12 minutes, cool on wire rack, and prepare your frosting.
Classic Buttercream Frosting
1 cup unsalted butter (2 sticks), softened
3-4 cups confectioners (powdered) sugar, SIFTED
1 tablespoon vanilla extract
up to 4 tablespoons fat free milk
food coloring (any color)
Beat butter for a few minutes on medium speed. Add 3 cups of powdered sugar, vanilla extract and 2 tablespoons of milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time. Split your batches up and add food coloring to each batch and stir with rubber spatula to get the nice color you want. You can pipe the frosting on or put the frosting on with a flat spatula, and then get creative and put on some FUN jumbo confetti (I found these at Michael's in the baking section).
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