Birthday Barbie - Mini Birthday Cakes
- Level: Easy
- Yield: 10 to 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 421
- Total Fat
- 21
- Saturated Fat
- 13
- Carbohydrates
- 57
- Dietary Fiber
- 0
- Sugar
- 43
- Protein
- 4
- Cholesterol
- 102
- Sodium
- 129
- Total: 1 hr 3 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 18 min
Ingredients
1/2 cup unsalted butter, plus softened butter for liners
2/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup whole milk
For frosting:
2 cups confectioners' sugar
1/2 cup unsalted butter, softened
1 teaspoon pink food coloring
2 tablespoons heavy cream
1/2 cup colored granulated sugar, for decoration
Directions
- Preheat the oven to 350 degrees F. Place paper liners in a 12 cup muffin tin and brush the liners with butter.
- In a large bowl, using a hand mixer, beat the butter and sugar together until light and fluffy. Add the eggs, 1 at a time, and beat well after each addition. Stir in vanilla extract.
- In a separate bowl mix together flour, salt and baking powder, then slowly stir in the milk Add the flour mixture to the egg mixture and beat for 2 minutes or until everything is incorporated. Fill the muffin cups with the batter and bake for about 18 minutes or until golden brown. Insert a toothpick into the center of a cake and when it comes out clean, they're ready.
- Remove from the oven and set aside to cool while you make the frosting.
- Combine all the frosting ingredients, except the cream, in a medium bowl and beat well. Gradually add the cream, a little at a time, for desired consistency. If you need it tighter add less cream or wetter add more cream.
- When the cupcakes have cooled completely, spread the top of each cake with the frosting and sprinkle with colored sugar. Place on a platter and serve.