Mini Cup Cake

 

Ingredients

          For the Cupcakes

• 2 cup flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsalted butter softened
• 3/4 cup sugar if you like your cupcakes very sweet, add a little more.
• 2 eggs
• 1 cup milk
• 2 tsp vanilla extract

          For the Chocolate Icing

• 1/4 cup unsalted butter
• 3 tbs cocoa powder
• 1/4 cup whole milk
• 2 cups powdered sugar
• 1 tsp vanilla extract
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• Instructions

  For the Cake:

  • Preheat oven to 375f and line muffin cups with papers.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time.
  • Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
  • Divide evenly among pans and bake on center rack for 18 minutes or until a wooden skewer removes cleanly.
  • Let the mini-cupcakes cool in pan.

  For the Icing:

• Whisk the cocoa powder into the melted butter. Add the milk and vanilla, and whisk until frothy. Make sure the cocoa powder has completely dissolved. 
• Work the powdered sugar into the liquids a little at a time until fully incorporated using an electric mixer. 
• The frosting should be thick but spreadable. You can add more powdered sugar for a thicker consistency. I left mine on the thinner side as I did not plan on piping the icing.
• Decorate with sprinkles if desired
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