Cupcake Recipe Of The Week~Mini Thanksgiving Cupcakes
Since this week is dedicated to all things Thanksgiving I am sharing these mini Thanksgiving Cupcakes!! I am going to make these for my son's preschool Thanksgiving show...so excited!!
Mini Thanksgiving Cupcakes
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
2 and 1/4 cups cake flour
1 and 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons (1 and 1/2 sticks) unsalted butter, cut into 12 pieces and softened
Whisk the milk, egg whites, and extracts together in a small bowl.In a large bowl, whisk the flour, sugar, baking powder, and salt together.
Using an electric mixer on medium-low speed, beat the butter, one piece at a time, into the flour mixture, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.
Beat in all but 1/2 cup of the milk mixture, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes. Reduce the mixer speed to low and slowly beat in the remaining 1/2 cup of the milk mixture until the batter looks slightly curdled, about 15 seconds.
Preheat oven to 350 and mix all ingredients, bake for 20 to 25 minutes and let cool.
Divide the frosting into three bowls and tint each with desired food coloring tint.
Using your pastry bag and desired tip, pipe the frosting in a cone-shape on the cupcakes!!
1 cup butter
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon meringue powder
1 tablespoon milk
1 package powdered sugar
Happy baking, if anyone decides to bake these adorable cupcakes I would love to see pictures