1. They are for very tiny people, like elves or children.
2. Everything is more adorable when it's tiny ( baby shoes, puppies, etc.etc.)
3. They fit in your mouth with ease, making for a clean experience if you're on a date and don't want to get a frosting moustache.
Another reason is if you're going to a potluck of like-minded food enthusiasts, and know there will be more food than everyone could possibly eat for two weeks. I also just like the looks of tiny cupcakes, and a mini one fits on a plate overflowing with pasta salads, pulled pork and homemade buns. It also allows people to get a little taste of cupcake love without having to unbutton their pants, leaving more room for beer later. Since berries are coming into season, I couldn't decide on just one to use, so I used blueberries, strawberries and raspberries.
Triple Berry Cupcakes
Ingredients:
-3 cups flour ( I use Bob's Red Mill Whole Wheat Pastry Flour, but if you rather the taste of white flour, it works the same)
-1 1/2 cup sugar ( I use cane sugar, which is unrefined and unprocessed)
-1 cup canola oil
-2 cups filtered water
- 1 T. vanilla
-1 t. salt
-2 t. baking soda
- 4 t. apple cider vinegar
-1/2 cup each raspberries, blueberries, strawberries.
Directions:
Mix dry and wet ingredients in separate bowls, adding apple cider vinegar at the end. Fold in raspberries, spoon into papered and greased mini-muffin tins. Bake at 325 degrees for up to 20 minutes, according to your oven.
Frosting:
-2 cups sifted powdered sugar
-1 stick unsalted butter
-8 oz. cream cheese
-1 T. vanilla
-2 chopped strawberries, for color
Beat all ingredients in a stand mixer with a whisk attachment, or with a hand beater until creamy and smooth, about 3 minutes. Add strawberries at very end and just beat until color is formed. Spread on cooled cupcakes, garnish with blueberries, strawberries and raspberries. These bite-sized beauties may be small, but they pack a wallop of sweet berry flavor, and the cream-cheese frosting rounds out the sweetness with decadent creamy afterthought.
As a rule, I only use organic berries if at all possible.Not only are they free of pesticides and mystery chemicals that just don't really jive with the awesomeness that is berries and baked goods, but the taste is incomparable with the jumbo berries with their bright white innards you find in many grocery stores. Local farmers markets are an amazing source for delicious berries in your area, and you can feel good about supporting the local economy. Supporting local food lovers seems to encompass all that is cupcake to me more than tasteless Franken-Wal-berries, but you can let your taste buds be your guide.
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