This recipe for mini cup cakes came about when I was testing a baked doughnut recipe. I decided not to spend money on a special tin, which is actually a necessity for the recipe. But the result was still delicious!
Head straight on to the Recipe For Mini Cup Cakes ♥
A few years ago I decided to start a new habit. The theory is that it takes 21 days to change, break or make a habit. And so for 21 days I made my Facebook status the same: Today marks the start of a brand new year.. With Facebook encouraging us to share our memories, this came up in my feed 3 weeks in a row. So whereas literally today does not mark the start of a brand new year, we are 4 days into the new year. When my aunt came to visit last month she gifted me a calendar containing Aboriginal art. It has been ages since I used a conventional method of making note of our plans. But seeing as I had this stunning calendar I decided to make use of it. I set some time aside and wrote down our plans for 2019.
Today’s inspiration ♥ Recipe For Mini Cup Cakes ♥ can be found on Lavender and Lime Click To Tweet
We have six endurance races and five of them involve travelling. We also have two overseas trips planned for the year. One to France where we will be barging with friends and then spending a week in Normandy. Hopefully Dave’s youngest son and partner will join us there. We are also going to England later in the year to celebrate a special occasion with friends. Dave’s oldest son, wife and daughter are probably joining us for a week. And that so far is it for the year. I am not sure what else 2019 holds in store for us but I hope it is a good year. One filled with laughter and joy. Happy moments and good memories. And time spent with friends and loved ones. I pass these wishes on to you all as well! Do you make new year resolutions, and if so, what are they?
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Mini Cup Cakes
Ingredients
- 135 g self-raising flour
- 70 g fructose
- 45 g butter
- 80 mls buttermilk
- 1 egg lightly beaten
Method
- Preheat the oven to 200° Celsius
- Place the flour and fructose into a large mixing bowl
- Put the butter into a glass mixing bowl and melt in the microwave
- Whisk in the buttermilk and egg
- Pour into the dry ingredients and stir to combine
- Divide the batter equally into a six hole mini muffin tin
- Place into the oven and bake for 14 minutes
- Remove from the oven and remove the mini cup cakes from the tin
- Leave to cool on a wire rack and serve with jam
Dave and I are easing into work slowly. I will pop into my blog every now and then to read and reply to comments.
Inspiration published on Lavender and Lime January 4:
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- 2017 – Showcasing December 2016
- 2016 – Butternut Bread
- 2013 – Griddled Flatbreads
- 2012 – Ready Steady Cook Challenge
I love this.. nice short recipe.. will try it. I have a mini muffin maker that should work and will add my little cubed fruit pieces.. like a Panetone.. 😉
That sounds delicious!
Sounds like a busy year, Tandy. I have my goals for the year, as you know. I like recipes that use buttermilk.
I must write down all my goals where I can see them every day.
No resolutions here (though we do still use a conventional calendar as our phones are on different operating systems). Lots of travel planned, like yourself and the year rolls on.
Where are you travelling to?
Love it, thanks for sharing your mini cup cakes recipe.. hope to try this at home this weekend.
Please let me know if you do!
Happy New Year, it looks like it’s already shaping up nicely for you!
So far it has been great, thank you 🙂
It certainly sounds like a busy but very fun year that you have planned. I’m sure those mini muffins are great, buttermilk makes them moist and adds a nice flavor.
It is going to be busy but good as well I hope 🙂
I always use buttermilk with cakes. It’s almost as if I’m paranoid not to in case a cake comes out dry!
One day I am going to make my own buttermilk as I agree, it is much better in baking 🙂