A few weeks ago I made the most delicious cake ever, Vanilla Cake with Brown Butter and Orange Glaze. I wanted to replicate the same recipe but in mini cupcake form. It didn't work.
My family loved them though. They were all gone in less than 30 minutes. But compared to the cake, it wasn't as good.
I'd recommend that you make the cake before experimenting with the batter. Cupcakes tend to be drier, for some reason.
For the Cake:
1 1/2 cups Flour
1/4 tsp Salt
1 1/2 tsp Baking Powder
1/2 cup Butter
1 cup Sugar
1/2 cup Milk
2 tsp Vanilla
For the Glaze:
1/4 cup Butter
1/3 cup Sugar
3 tbsp Milk
1 tsp Orange Zest
-Sift the flour, baking powder and salt together.
-Pre-heat the oven at 350 degrees and prepare the cupcake pan with the baking papers.
-With an electric mixer beat the butter into the flour. Yes,
just mix the flour and butter together (like pie dough). It'll
look like coarse sand. Then add the sugar, and mix well (see
both pictures below).
-Add the eggs, one at a time, mixing well. The batter will be tough and sticky (see below).
-Add the Vanilla and Milk at one and beat until combined. Don't over beat! Then add it to mini cupcake pan.
-Bake for 16-18 minutes at 350 degrees.
-While the cupcakes bake, melt the butter on the stove over medium low heat. When it's melted, turn up the heat to medium and cook for 5-6 minutes until the colors resembles caramel. Be careful, butter burns quickly!
-Once it starts smelling nutty and the color deepens a bit, remove from the heat.
-Add the zest and mix for 45 seconds. Return to the stove.
-Add the sugar and mix well. Then add the milk. Mix well and cook for 1 minute over medium heat. Remove from the stove.
-When the cupcakes finish baking, remove them from the oven and dip the tops of the cupcakes in the glaze. Careful not to get glaze in the papers.
*Tip: If the glaze hardens while the cupcakes are still baking, just add another teaspoon of milk and heat right before pouring it over the cake.