Brightly coloured bite-size cakes are sure to attract buyers at any bake sale. They are so quick and easy to make that they are the perfect last-minute treats.
- Portion size 48 servings
- Credits : Canadian Living Magazine: February 2013
Ingredients
Icing:
Method
In large bowl, whisk together flour, sugar, cocoa, baking soda and salt; whisk in water, oil, vinegar and vanilla. Scoop into 48 paper-lined mini muffin cups.Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 8 to 10 minutes. Let cool for 10 minutes. Transfer to rack; let cool completely.
Icing: Meanwhile, in bowl, beat butter until light; beat in sugar, 1/2 cup at a time. Beat in cream and vanilla until smooth. Beat in enough food colouring to tint to desired shade.
Using piping bag fitted with star tip, pipe icing to resemble grass on each cupcake. Top each with 1 gummy candy. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts Per mini-cupcake: about
- Fibre trace
- Sodium 54 mg
- Sugars 12 g
- Protein 1 g
- Calories 108.0
- Total fat 5 g
- Potassium 22 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
%RDI
- Iron 2.0
- Folate 4.0
- Vitamin A 2.0
