Shopping list for 24 mini cupcakes
125g softened butter
125g caster sugar
1 large free-range organic egg
1 teaspoon vanilla extract
125g self-raising flour
2 tablespoons milk
fondant icing, in various colours
For Palm Sunday we bake fun mini cupcakes. They look festive with buttercream and sprinkles and we already know that they taste very delicious too. Moreover, the cupcakes are ready quickly and have never failed. The little monsters want to help, so we are having fun, all together in the kitchen
How to make Palm Easter mini cupcakes
Beat the butter with the sugar until pale and creamy.
Add the egg and mix until well combined.
Briefly beat in the vanilla extract as well.
Sift half of the flour into the butter mixture.
Fold in the flour.
Sift in the remaining flour.
Fold it in and add the milk as well
Preheat the oven to 170°C
Now you should have a smooth, shiny batter.
You get 24 mini cupcakes from this amount of batter.
Bake the cupcakes for 15-20 minutes.
Allow the cakes to cool in the baking tin.
Cut out fondant circles and stick them on.
Roll white fondant crosses between your hands.
Cut thin, narrow strips from fondant icing and decorate the sticks.
Stick the decorated Palm Sunday sticks on the cupcakes.
This is a tedious job so we stick on some suns as well, both mini's are gone in one bite :))
Have fun on Palm Sunday!