How to Make Mini Cupcakes

Happy Summer Mini Cupcakes with Sandra Lee
Ingredients: Makes 48 mini cakes
1 (18.25 ounce) box white cake mix
1 ¼ cup orange flavored soda
1/3 cup vegetable oil
3 large eggs
Meringue Icing(recipe follows)
Decorations: gum paste flowers sanding sugar, confetti sprinkles, decorating cookie icing.

  • Preheat oven to 350 degree. Line 48 cups of mini muffin pans with paper liners.
  • In a large bowl, combine cake mix, soda, oil, and eggs. Beat at medium speed with an electric mixer for 2 minutes. Increase mixer speed to medium high; beat until mixture is smooth. Spoon batter evenly into prepared muffin cups. Bake for 10 to 12 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 2 minutes. Remove from pans, and cool completely on wire racks (about 18 minutes)
  • Dip tops of cupcakes into meringue Icing. Let dry, and re dip cupcakes if necessary. Decorate as desired with gum paste flowers, sanding sugar, confetti sprinkles, and cookie icing.
How to Make Mini Cupcakes
Meringue Icing Recipe
Ingredients: Makes about 1 ½ cups
3 tablespoons meringue powder
¼ cup cold water
2 cups confectioners sugar
Assorted colors of food coloring

In a medium bowl, whisk together meringue powder and ¼ cup cold water until foamy. Gradually whisk in confectioners sugar until smooth. Divide into separate bowls. Gradually tint each portion with food coloring, stirring to achieve desired colors. End.
How to Make Mini Cupcakes

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