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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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10/08/2013

Assemble the Minions! (Cupcakes that is...)

I think I am almost infamous at Miss V's school.  Last week a mom had messaged me and asked if I could make 3 dozen Minion Cupcakes for her daughter's 16th birthday.  Sure can and I even brought them to school and put them in the lunch room as a surprise.

Since I needed an odd amount of cupcakes I made some Chocolate Buttermilk Cupcakes from Taste of Home.  I made one regular size batch and then halved it for 12.


½ cup unsalted butter softened
1 ½ cups granulated sugar
2 eggs, room temp
1 tsp vanilla extract
1 ½ cups King Arthur Unbleached AP Flour
½ cup baking cocoa
1 tsp baking soda
¼ salt
½ cup buttermilk, (you can use ½ cup milk and ½ tbs of white vinegar.  Just let it sit for a few minutes.

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition.


Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For these I made two batches of Marshmallow Fondant.  One was colored yellow and the other was left white and then tinted black, gray and brown. 

Then it was time to get creative.  I used all sorts of round cutters and imagination.  Each little Minion had it's own personality.  I used a tiny bit of store bought vanilla frosting to adhere the Minions to the cupcakes.












They came out adorable and were a huge hit with the high school kids.

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