Mini Mixer

Shamrock Mini Cupcakes for St. Patrick's Day

14.03.11

Preheat the oven to 350 degrees. Butter your mini muffin tins and line the cups with paper.

In the bowl of your stand mixer, or with regular beaters, beat the egg whites until they form soft peaks. Carefully spoon the egg whites into a small bowl and set aside. Meanwhile, combine the flour, baking powder, and salt in a medium mixing bowl and set aside.

Next, in the same bowl used to beat the eggs whites, and using the paddle attachment if your mixer has one, beat the butter until it is light and fluffy. Add the sugar and beat for another couple minutes. Beat in the egg yolks one at a time, and then add the vanilla.

Turn mixer to low and add half the milk and half the flour, and then the other half of the milk and the other half of the flour. Finally, add half the eggs whites mixing just until combined, and then fold in the second half and mix gently with a spoon or spatula.

Spoon the batter into the prepared muffin tins, filling each cup 2/3 – 3/4 of the way full (depending on the size cupcake you are going for). Bake for about 20 minutes, or until the cupcakes are a light golden color and a toothpick inserted in the center comes out clean.

Source: Babble (blog)