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“These little mini cupcakes are a favorite of my twins, it makes a small batch and you can flavor them any way you want. I like using the extracts at a local baking supply store that I found but vanilla and citrus zest work equally well. The icing recipe provided is good but buttercream frosting works great too.”
READY IN:
20mins
SERVES:
12-16
YIELD:
12-16 mini cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Small paper cups and a cookie sheet needed.
  2. Preheat oven to 350 degrees farenheit.
  3. Cream the butter and sugar together and add the egg and flour, mix till creamy and smooth. Divide among paper cups, fill about 1/2 full (usually makes between 12-16 for me).
  4. Bake for about 10 minutes, remove and let cool.
  5. You can flavor any way you like, we use vanilla extract or orange or lemon zest usually.
  6. Optional icing.
  7. 1/2 cup powdered sugar.
  8. about 1 Tbsp warm water.
  9. food coloring of choice and sprinkles of choice.
  10. Mix well and dput about 1 tsp on each cake, spread with the back of a spoon top with sprinkles.

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