These mini vanilla cupcakes are ideal to prepare for a buffet or snack for your children. They are really easy to make, but especially they are fluffiest thanks to the mixture of flour and cornstarch used in the dough. The amount of sugar isn’t excessive and the softness of the cream flavored with rum doesn’t make the cupcakes too sweet, indeed the subtle ingredients combination gives the dessert very light. I recommend you to eat them slowly, so you appreciate the fragrance.
Serves: 20 finger cupcakes
For 20 finger cupcakes:
- 50 g all-purpose flour
- 50 g cornstarch
- ½ teaspoon baking soda
- 80g caster sugar
- 100 g butter
- 2 eggs
- a pinch of salt
- ½ vanilla bean
For the rum whipped cream:
- 100 ml cream
- 10 grams icing sugar
- dark chocolate chips
- 1/2 tablespoon rum
In a bowl mix the flour, cornstarch and baking. In a separate bowl, mix the butter with the sugar and vanilla seeds that you have extracted from the berry. You will have a smooth cream.Then add one egg at a time and continue stirring. Add slowly the mixture of flour, cornstarch and baking soda. These ingredients must be sieved avoiding the formation of lumps in the mixture. You have to beat the mixture for a few minutes, then add the salt. Pour into buttered molds: these ones will have to be filled to 2/3. Then cook them in preheated oven at 180 Celsius degrees for about 14-16 minutes. Remove them from the oven and let cool. After whip the cream in a cold bowl, so add slowly the sugar. When you finish to incorporate the sugar, pour the rum and continue to whip. Take a pastry bag and fill it with cream. Decorate the cupcakes and sprinkle with grated chocolate.