Reviews (1)
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81 Ratings
5 star values:
28
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: Unrated
10/21/2015
Martha! Sounds like a great recipe but I was wondering how many does this recipe make??
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6th Birthday Mini Cupcakes
Recipe Summary
prep: 3 hrs 20 mins
total: 4 hrs 5 mins
Yield: Makes about 7 dozen
Ingredients
Ingredient Checklist
2 1/4 cups all-purpose flour
2 1/4 cups sugar
1 cup plus 2 tablespoons unsweetened cocoa powder
2 1/4 teaspoons baking soda
1 teaspoon baking powder
Salt
3 large eggs
1 cup plus 2 tablespoons warm water
1 cup plus 2 tablespoons low-fat buttermilk
1/4 cup plus 1 1/2 teaspoons safflower oil
1 1/2 teaspoons pure vanilla extract
Swiss Meringue Buttercream
Cook's Notes
Unfrosted cupcakes can be stored at room temperature for up to 3 days.
Gallery
6th Birthday Mini Cupcakes
Recipe Summary
prep: 3 hrs 20 mins
total: 4 hrs 5 mins
Yield: Makes about 7 dozen
Gallery
6th Birthday Mini Cupcakes
6th Birthday Mini Cupcakes
6th Birthday Mini Cupcakes
Recipe Summary
prep: 3 hrs 20 mins
total: 4 hrs 5 mins
Yield: Makes about 7 dozen
Recipe Summary
prep: 3 hrs 20 mins
total: 4 hrs 5 mins
Yield: Makes about 7 dozen
prep: 3 hrs 20 mins
total: 4 hrs 5 mins
prep:
3 hrs 20 mins
total:
4 hrs 5 mins
Yield: Makes about 7 dozen
Makes about 7 dozen
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/4 cups sugar
- 1 cup plus 2 tablespoons unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- Salt
- 3 large eggs
- 1 cup plus 2 tablespoons warm water
- 1 cup plus 2 tablespoons low-fat buttermilk
- 1/4 cup plus 1 1/2 teaspoons safflower oil
- 1 1/2 teaspoons pure vanilla extract
- Swiss Meringue Buttercream
Directions
Preheat oven to 350 degrees. Line mini muffin tins with baking cups. Sift flour, sugar, cocoa, baking soda, baking powder, and 1 teaspoon salt into a large bowl. Mix in eggs, warm water, buttermilk, oil, and vanilla, scraping down sides of bowl, until smooth, about 3 minutes.
Working in batches, divide batter evenly among cups, filling each two-thirds full. Bake, rotating tins halfway through, until tops spring back when pressed with a finger, about 20 minutes. Let cupcakes cool completely on a wire rack.
Using a pastry bag fitted with a fine star tip, pipe buttercream onto cupcakes to decorate.
Cook's Notes
Unfrosted cupcakes can be stored at room temperature for up to 3 days.
Cook’s Notes
Unfrosted cupcakes can be stored at room temperature for up to 3 days.
Reviews (1)
Add Rating & Review
81 Ratings
5 star values:
28
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: Unrated
10/21/2015
Martha! Sounds like a great recipe but I was wondering how many does this recipe make??
Reviews (1)
Add Rating & Review
81 Ratings
5 star values:
28
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
1
Add Rating & Review
81 Ratings
5 star values:
28
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
1
81 Ratings
5 star values:
28
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
1
81 Ratings
5 star values:
28
4 star values:
23
3 star values:
21
2 star values:
8
1 star values:
1
- 5 star values:
- 28
- 4 star values:
- 23
- 3 star values:
- 21
- 2 star values:
- 8
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
10/21/2015
Martha! Sounds like a great recipe but I was wondering how many does this recipe make??
Martha Stewart Member
Rating: Unrated
10/21/2015
Martha! Sounds like a great recipe but I was wondering how many does this recipe make??
Rating: Unrated
All Reviews for “6th Birthday” Mini Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for “6th Birthday” Mini Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
