Strawberry Mini Cupcakes with Vanilla Buttercream Frosting

‘My very first attempt at baking cupcakes! Was a breeze!’

Back in the day, these small treats were referred to as number cakes or 1234 cakes, with regards to the measurements required for baking them. That is, one cup of butter, two cups of sugar, three cups of flour and four cups of eggs! Known as fairy cakes in Britain and patty cakes in Australia, cupcakes can sometimes be misunderstood for muffins. Cupcakes are essentially small cakes, generally slathered with a sweet frosting or icing and they have a fine crumb. Whereas muffins are relatively more easier to make and are quick shortbreads. They tend to be savory rather than sweet and have a browned and slightly crispy exterior. An example of the muffin is cornbread.

Miniature versions of the cupcake have become very popular in recent times. Interestingly, in 2009, a British cafe chain by the name Sayer’s and Hampson’s, made the world’s smallest cupcake, measuring 3 centimetres high and 1.5 centimetres wide!

This recipe started it all – the pursuit to create my very own food blog! Seeing the outcome as a result of such a simple procedure, I was overjoyed and filled with great determination and passion, to learn more in cookery, to experience more. This recipe was adapted from ‘bakingbites.com’, and these mini cupcakes are made with puréed strawberries, while the vanilla buttercream frosting is easily made with vanilla flavoured soy milk.

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