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RECIPE
21 INGREDIENTS 18 STEPS 45min

4 Flavors 1 Mini Cupcakes

A vanilla-based cupcake with 4 different flavored toppings. These mini cupcakes are petite, cute, and easy to eat. The recipe will show you how to make Strawberry, Vanilla, Chocolate, and Pandan Buttercreams! They are great to serve in a small New Year’s gathering or package it up and send it to your family and friends as a New Year’s gift!
4 Flavors 1 Mini Cupcakes Recipe | SideChef
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A vanilla-based cupcake with 4 different flavored toppings. These mini cupcakes are petite, cute, and easy to eat. The recipe will show you how to make Strawberry, Vanilla, Chocolate, and Pandan Buttercreams! They are great to serve in a small New Year’s gathering or package it up and send it to your family and friends as a New Year’s gift!
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
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I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
45min
Total Time
32min
Active Time
$0.68
Cost Per Serving

Ingredients

Servings
12
US / METRIC

Vanilla Cake

1/2 cup
Salted Butter , softened
2 Tbsp
1 tsp
Baking Powder
as needed
Non-Stick Baking Spray
to taste
for decoration
or any fruits of choice

Buttercream Frosting

2/3 cup
1 cup
Powdered Confectioners Sugar

Chocolate Buttercream

1 Tbsp
Unsweetened Cocoa Powder
to taste
to taste
White Chocolate Chips
to taste
White Sprinkles

Strawberry Buttercream

1 Tbsp
Strawberry Powder
to taste
Sprinkles

Pandan Buttercream

to taste
Pandan Paste
to taste
Coconut Jam
to taste
Desiccated Coconut
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Nutrition Per Serving

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CALORIES
270
FAT
18.6 g
PROTEIN
2.3 g
CARBS
24.1 g

Author's Notes

Yields 48 mini cupcakes.

If you are not using a paper liner, lightly grease the pan with a non-stick coating or dust the pan with flour.

Strawberry powder can be purchased in any baking store.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
In a mixing bowl, mix together Butter (1/2 cup) and Caster Sugar (1/2 cup) until light and fluffy.
Step 3
Crack in Eggs (2) one at a time.
Step 4
Then, drizzle in Vanilla Extract (1 tsp) and mix.
Step 5
Stir in Flour (3/4 cup) and Baking Powder (1 tsp) . Mix until just combined before adding Milk (2 Tbsp) into the batter. Set aside.
Step 6
Line out the cupcake liners into the mini muffin pan or lightly grease the pan with Non-Stick Baking Spray (as needed) .
Step 7
Transfer the batter into the mini muffin pan.
Step 8
Transfer the tray into the oven and bake at 350 degrees F (180 degrees C) for about 12–15 minutes.
Step 9
Take the tray from the oven, set it aside, and let it cool. In the meantime prepare the buttercream.
Step 10
In a large bowl, add Butter (2/3 cup) , Powdered Confectioners Sugar (1 cup) , and Vanilla Extract (1 tsp) and beat with a mixer for about 5 minutes until the mixture is pale and fluffy.
Step 11
Then separate the buttercream into 4 equal portions, roughly about 2 oz (60 grams) each.
Step 12
To make the strawberry buttercream, stir Strawberry Powder (1 Tbsp) into the buttercream bowl.
Step 13
Use a piping bag to frost the mini cupcakes, and finish off with Sprinkles (to taste) on top.
Step 14
Next, prepare the chocolate buttercream, sift in Unsweetened Cocoa Powder (1 Tbsp) , and mix well with the buttercream.
Step 15
Transfer the mixture in a piping bag, frost the mini cupcakes, sprinkle White Sprinkles (to taste) on top, drizzle with Chocolate (to taste) , and decorate it with White Chocolate Chips (to taste) .
Step 16
Then make the pandan buttercream, drizzle Pandan Paste (to taste) into the buttercream and mix well.
Step 17
Frost mini cupcakes with a piping bag. Sprinkle Desiccated Coconut (to taste) on top and drizzle Coconut Jam (to taste) for some extra local flavor.
Step 18
For the last batch, frost cupcakes with vanilla buttercream, and top it off with Fresh Strawberries (to taste) .

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Nutrition Per Serving
Calories
270
% Daily Value*
Fat
18.6 g
24%
Saturated Fat
11.3 g
57%
Trans Fat
0.3 g
--
Cholesterol
77.2 mg
26%
Carbohydrates
24.1 g
9%
Fiber
0.6 g
2%
Sugars
16.9 g
--
Protein
2.3 g
5%
Sodium
102.4 mg
4%
Vitamin D
0.2 µg
1%
Calcium
26.5 mg
2%
Iron
0.6 mg
3%
Potassium
33.9 mg
1%
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