Today is Fabian's birthday and I made a selection of mini cupcakes: matcha-pistachio, orange blossom, coffee-chocolate and a lemon and poppy seed version. All use the same base dough that I just divided up into 4 and then added my different flavours. For the icing I made white chocolate buttercream. Yum!
The recipe makes about 40-50 mini cupcakes.
MINI CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM
125g unsalted butter
250g self-raising flour
1 tsp baking powder
3 tbsp milk
for the buttercream
100g white chocolate
140g unsalted butter
140g icing sugar
Preheat your oven to 150°C. Cream the butter and sugar. Add the eggs and mix well. Now add the flour and the milk. Divide and add your different flavours and about 4 tbsp more liquid (again dived up by how many flavours): lemon juice to go with lemon zest and poppy seeds, orange blossom essence and some orange juice to go with orange zest, coffee to go with cocoa powder and chocolate chips, matcha powder and chopped pistachios. You may need to add 1-2 tbsp more liquid if you add powders like cocoa as they will change the consistency on the thicker side.
Fill into petit four cake cases and bake for 12-15 minutes. Leave to cool. For the buttercream melt the chocolate over a bain marie. Leave to cool for a bit. Beat the butter and icing sugar in a large bowl until creamy. Mix in the chocolate. Put in a piping bag and pipe on the mini cupcakes. Sprinkle with decoration according to taste.