The cupcake, she is tiny.
This is the result of a Tiny Food phase and a Cupcake phase going on simultaneously. These were made using the dark chocolate cupcake recipe from Cook’s Illustrated, and butter and powdered sugar vanilla buttercream colored with AmeriColor food coloring paste in Electric Green. The cupcake is topped with non-pareilles and tiny sugar flowers, all found at the Home Cake Decorating Supply Co. in Seattle at 9514 Roosevelt Way NE, Seattle, WA 98115, (206) 522-4300.
Tiny decorations, 3/4″ rigid foil candy cups.
Don’t fill the cups this full.
I went looking for the smallest baking cups I could find and came back with 3/4″ rigid foil cups meant for candy making. They are silver on the inside and gold on the outside. To make the cupcake release I sprayed the tiny cups with Pam — not the sexiest thing I know but otherwise the tops pull off too easily. Bake for 4 or 5 minues, pull out the moment a toothpick comes out clean. You might want to bake on a silpat as the cups slide around on the baking sheet. Take care when unwrapping them, it’s a little tricky.
These were filled about half way full.
A photo of a photo of a cupcake from Magnolia Bakery that I used as inspiration.
Little on top of big to give some scale, I didn’t quite have the hang of the frosting at this point as it was in my pre-KitchenAid mixer dark ages.
Cute? sure. Worth it? depends on how much you like cute. They were too small to really show off any cake texture, but so much fun to pop into your mouth. But the size is really charming.
See also: tiny pies.