Making mini cupcakes is of course basically exactly the same as making regular sized cupcakes but there are a few tips and tricks to making perfect mini cupcakes.
Almost all cupcake recipes can be made into mini cupcakes. Mini cupcake pans hold around a third of the amount of batter as regular cupcake pans, so if you have a recipe that yields 12 full sized cupcakes, you’ll get around 36 mini cupcakes from that batter.
Know the batter you are working with, our chocolate cupcakes for instance rise more than our vanilla cupcakes when baked, so I only fill the cases until half full with this particular batter. Normally you will want to fill the mini cupcake cases until 2/3 full as with regular cupcakes but be careful, it is very easy to over fill mini cupcake cases.
Mini cupcake pans can be a pain to fill, it can take a long time, especially if you are making hundreds of mini cupcakes at a time and as we know cake batter does not like to wait. At the bakery we always pipe our cake batter into mini cupcake cases/trays.
Mini cupcakes will bake in around half the time of regular sized cupcakes.
Around 10-16 minutes for mini cupcakes and 20-25 for regular sized cupcakes. It is really easy to over bake mini cupcakes so keep a close eye on them and check to see if they are ready after 10 minutes.
If you choose to add anything to the cupcake batter, chocolate chips, nuts or fruit for example, be sure to crush or chop them into very small pieces, it is very easy to overwhelm a mini cupcake.
It is also very easy to make a mini cupcake look too top heavy, small toppings work best, sprinkles, crushed nuts, biscuits, coconut and small chocolates or sweets work much better than large fondant toppers.
So there you have it, my top tips for mini cupcakes, I hope you find them useful.
Have a brilliant weekend everyone. x