Some how I have two consecutive posts with mini cupcakes…well, we were invited for a BBQ at our friend’s boat. Diana lives in a 54 foot boat in Marina Del Rey and love to entertain…so I told her that I would make some mini cupcakes. I decided to make a conventional yellow batter for the cake and cover it with pineapple cream cheese frosting to bring a more fruity flavor to the cupcakes and of course decorate the mini cupcakes with blueberries and raspberries to make them blue and red. I have to confess that I was some how disappointed with the cake texture, I expected to be a little lighter…anyway, here it is…
I was able to make 40 mini cupcakes and had some leftover frosting, which we were able to finish very fast 🙂

mini-blue-and-red-cupcakes-21

Ingredients:

Cake Batter
1 1/3 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup butter
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup plain yogurt
1/3 cup skim milk

Pineapple Cream Cheese Frosting
8 oz cream cheese
2/3 cup sugar
10 oz crushed pineapple (natural juice) well drained
8 oz cool whip

Method:

Cake
Shift together the flour, baking soda and baking powder, set aside. In a large bowl blend together the butter and the sugar until a cream texture. Add the egg and vanilla extract and mix well. Add the milk and yogurt to the batter and the flour mixture. Pour approximately 1 tablespoon into small size bake cups (1 in). Bake in a pre-heated oven at 350F for 8 to 10 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes out on the rack, let the cupcakes cool completely.

Pineapple Cream Cheese Frosting
In a large bowl mix the cream cheese with the sugar until forming a cream, add the drained pineapple to the cream cheese. Gently fold the cool whip to the pineapple cream cheese cream. The pineapple cream cheese frosting is ready to be used.

mini-blue-and-red-cupcakes-1

HAPPY 4TH OF JULY!

Thank you for stopping by Simple Recipes and have a great week!

Print Friendly