Shopping list for 24 mini cupcakes
125g caster sugar
125g butter (room temperature)
1.5 free-range organic eggs, S (room temp.)
1 teaspoon vanilla extract
125g self-raising flour, sifted
2 tablespoons milk
250 ml double cream
2 tablespoons caster sugar
blue sprinkles
With our mini monsters we bake mini vanilla cupcakes, their favorite. Because it is Hanukkah, we want to make the little cupcakes extra festive, so we put whipped cream with blue sprinkles on top. We bake a lot because the Hanukkah celebration lasts 9 days!
How to bake Hanukkah mini-cupcakes
Preheat the oven to 180°C, place 24 paper cases in the cupcake tin and slide the rack in the middle of the oven
Beat butter and sugar until creamy.
Beat in the eggs one by one.
Beat in the vanilla extract.
Add the self raising flour to the bowl.
Fold the flour into the batter.
Finally fold in the milk too.
Spoon the batter into the cases.
Bake the cupcakes 15 minutes.
Cool the cupcakes in the baking tin.
Then completely on a wire rack.
Beat cream with the sugar stiff.
Pipe the whipped cream on the cupcakes.
Scatter blue sprinkles on top.
Wishing you all Happy Hanukkah!