small batch recipes

This Small Batch Vanilla Cupcakes recipe makes 6 moist and delicious cupcakes that are topped with a simple vanilla buttercream frosting. They're perfect for birthdays, welcome-to-the-neighborhood gifts, or just a fun after dinner treat for the family!

Small Batch Vanilla Cupcakes

All-Purpose Flour

Baking Powder

Salt

Unsalted Butter (room temperature)

Sugar

Large Egg (room temperature)

Vanilla Bean Paste or Vanilla Extract

Milk

Powdered Sugar (sifted)

Heavy Whipping Cream

Vanilla Extract

Adjust your oven rack to the 2nd level position (just above center). Preheat your oven to 350ºF and line a cupcake tin with 6 cupcake liners. I placed mine in the middle section of the tin.

Using your hand-held mixer or stand mixer fitted with a paddle attachment, mix together the all-purpose flour, baking powder, salt, unsalted butter, granulated sugar and egg on medium-high speed until well blended (about 1 minute). Scrape down the sides of the bowl as needed.

Add in the vanilla bean paste and milk, and mix until just combined (about 30 seconds). The batter should be easily scoopable and on the thinner side, but not runny.

Using a medium-size cookie scoop (or a serving spoon and regular size spoon), evenly divide the batter into the cupcake liners.

Bake for 18-20 minutes at 350ºF. They should be a nice golden yellow color with a slight dome to the top.

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.

small batch vanilla cupcakes

Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (about 1-2 minutes).

Reduce the mixer speed to low and add in the sifted powdered sugar, heavy whipping cream, vanilla extract, and salt, mixing until fully combined. Scrape down the sides of the bowl as needed.

Fill a medium size piping bag fitted with the Wilton 1A piping tip (or one of your choosing) and pipe the frosting onto each cooled cupcake.

Top with sparkling sugar, berries, sprinkles, or other toppings of your choosing!

vanilla buttercream frosting

This 6 inch Single Layer Peppermint Chocolate Cake recipe gives you a moist and chocolatey, peppermint-flavored cake! Enjoy it with this light and refreshing peppermint swiss meringue buttercream for the ultimate chocolate-peppermint combo!

Single Layer Chocolate Peppermint Cake

Light Brown Sugar (lightly packed)

Unsweetened Cocoa Powder

tsp Baking Powder

tsp Baking Soda

Large Egg

tbsp Vegetable Oil

tsp Peppermint Extract

tbsp Hot Water

Mini Candy Canes (crushed (for cake garnish))

Large Egg Whites

Unsalted Butter

Mini Candy Canes (unwrapped)

Semi-Sweet Chocolate Chips (melted)

tsp Coconut Oil

Holiday Themed Sprinkles

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan as well. Set to the side.

With a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set to the side.

In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water.

Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cake batter.

Pour the cake batter into the prepared cake pan and bake for 25-28 minutes at 350ºF or until an inserted toothpick comes out clean.

Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.

Once cooled, dust with powdered sugar or frost with this small batch peppermint swiss meringue buttercream, then top with the crushed candy cane bits.

6 inch single layer chocolate cake

Place the egg whites and granulated sugar in a glass or metal mixing bowl (either one that is stand alone or part of a stand mixer), and set over a pot that is filled with 1&quot;-2&quot; of simmering water.

Whisk continuously until the mixture reaches 150ºF and/or the sugar has completely dissolved. You can check this by taking a small amount of the egg white mixture, rubbing it between two fingers. It should be smooth and not gritty in texture.

Carefully remove the mixing bowl from the simmering pot, wipe the bottom off with a towel, and beat the egg white mixture using a hand mixer or your stand mixer fitted with the whisk attachment on medium-high to high speed until it forms the stiff meringue peaks and (this is important) the bottom of the mixing bowl is cool to the touch. This can take anywhere from 10-15 minutes. 

Begin to add the butter one piece at a time, allowing each piece to fully absorb into the meringue mixture. If it looks mushy or curdled, continue to beat on medium-high speed.

After you&#39;ve added in all of the butter, switch out the whisk attachment for the paddle attachment, add in the peppermint extract and salt, then mix anywhere from 5-10 minutes. The meringue buttercream is ready when it is nice and smooth in texture.

Frost your cake once it's completely cooled.

small batch peppermint swiss meringue buttercream (optional)

Adjust your oven rack to the middle or center rack then preheat the oven to 225ºF. Add a silicone baking mat or parchment paper to a baking sheet.

Unwrap the mini candy canes then match 2 together to form a heart shape. Place into the oven to warm the candy canes for 5 minutes.

Remove from the oven and carefully push the candy canes together at each end. Let them cool completely before transferring them to a baking sheet with wax paper. If the candy canes come apart you can reheat them for 5 minutes in the oven.

Transfer the cooled candy cane hearts to a wax paper lined baking sheet. Melt the chocolate chips and coconut oil in a microwaveable safe bowl for 1 minute at full power. Stir, then heat again for 30-45 seconds. Stir once more until the chocolate is fully melted with the coconut oil.

Carefully spoon the melted chocolate into the centers of each candy cane hearts, then top with a few holiday sprinkles. Place into the freezer or refrigerator to let the candy cane hearts set.

Candy cane hearts can be used as a garnish for cake or can be placed in candy bags to give out for the holidays!

candy cane hearts garnish

Sink your teeth into these rich and chocolatey Small Batch Chocolate Cupcakes! This recipe gives you 6 incredibly moist cupcakes that are topped with a thick layer of chocolate buttercream frosting. Perfect for any chocolate lover in your life!

Small Batch Chocolate Cupcakes

tsp Vanilla Extract

tsp Espresso Powder

tbsp Heavy Whipping Cream

Preparation

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line the middle rows of a cupcake tin with the cupcake liners. Set to the side.

Dry Ingredients

Using a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set to the side.

Wet Ingredients

In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder.

Blend

Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.

Divide

Evenly divide the cupcake batter into the cupcake liners, filling each one approximately 2/3 full.

Bake

Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners.

Cool

small batch chocolate cupcakes

Using a hand held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).

Add in the sifted powdered sugar, unsweetened cocoa powder, salt, and vanilla extract and mix together on low speed.

As the frosting starts to come together, add in the heavy whipping cream continuing to mix on low speed until well blended. Scrape down the sides of the bowl as needed.

If you prefer a thicker frosting, reduce the heavy whipping cream to 1 tablespoon. If you prefer a thinner frosting, add a tablespoon of sifted powdered sugar until desired frosting consistency is acheived.

chocolate buttercream frosting

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