These are light and fluffy as is the icing! And not too sweet…
Vanilla Mini Cupcakes
(makes about 18 mini cupcakes)
adapted from Chocolate Covered Katie’s doughnut recipe
1 tsp apple cider vinegar
2/3 cup milk of choice
1 tsp pure vanilla extract
3 tbsp oil of choice
1 ½ cup flour of choice
1 1/2 tsp baking powder
1/3 cup agave or honey
2 extra tbsp sweetener
1/4 tsp salt
Preheat oven to 350 F
Combine first four ingredients in a small bowl, and whisk well. Grease a mini muffin tin. In a large bowl, combine all remaining ingredients and stir very well. Now pour wet into dry and immediately pour into the pan. Bake 15 minutes, then allow to cool before removing.
Italian Vanilla Buttercream Icing
adapted from food.com
1 TBS water
½ C agave or honey
2 egg whites
1 stick unsalted butter
1 teaspoon vanilla
Whip egg whites until stiff.
Bring sweetener and water to a boil. Boil for seven minutes over medium heat.
Pour sweetener mixture slowly into egg whites. Beat until bowl is cool to the touch – ten minutes or so.
Cut butter into 1″ pieces, and add them slowly to the sweetener/egg white mixture. The mixture gets more “soupy” as you add the butter, but this is OK.
Add vanilla when butter is mixed in well.
Beat until light and fluffy. It may look a little curdled, but keep beating, and it will become smooth.
Spread on doughnut holes with knife, or pipe out with pastry bag (you can use a ziploc gallon bag with the tip cut off of the corner just as easily;)
I sprinkled mine with a nutmeg cinnamon blend. Ideas to top with are: fresh berries, chocolate chips, powdered sugar, powdered cocoa, shredded coconut, …