Monday, March 9, 2015
Tiffany Blue Mini Cupcakes
I made these adorable mini cupcakes for a family party this weekend. I really wanted to achieve a Tiffany Blue icing color, and was really happy with the results. I did a bit of research online, and found that many people had trouble creating this color. I am a big fan of lighter icing colors vs. super bold colors. I think if the icing color is too dark, it looks fake. Just my opinion! Anyway, I bring this up because I didn’t want to ruin my whole icing batch by trying to mix together different food coloring and getting too dark of a color. Here is what I used:
I made my usual Vanilla Buttercream icing:
• 3 cups of confectioner's sugar
• 3/4 stick of butter
• 1 teaspoon vanilla
• 3 tablespoons of milk
*This time, I doubled the above recipe just to make sure I had enough icing to play with! As I’ve said before, this simple icing recipe is GREAT for piping. I would highly suggest letting the icing sit in the refrigerator for about 20 minutes before using it. You want it to harden up a little bit so the spiral holds its shape.
These are the colors I used to get the Tiffany Blue color:
• 1 part green food coloring
• 4 parts blue food coloring
And lastly, this is the vanilla mini cupcake recipe I always use. Everyone at the party loved them! They are amazing party food – you can just pop one in your mouth and not even use a plate! I sprinkled on some shiny heart sprinkles that I bought from Michael's. Recipe makes about 24 mini cupcakes. Recipe adapted from epicurious.com
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup whole milk
• 1/2 teaspoon vanilla
• 3/4 stick (6 tablespoons) unsalted butter, softened
• 1/2 cup plus 1 tablespoon sugar
• 1 large egg
• Mini muffin pan
• Mini cupcake wrappers
How To Make Mini Cupcakes:
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.
Thanks for reading! In addition to the Tiffany Blue, I also made a light pink icing by using 1 drop of red food coloring. Here they are together!