My husband and best friend Basil were most pleased with the result and I indulged in a few of these cute bites myself.
Notes: Eggs are easier to beat if left to sit for a while so they reach room temperature. You can choose to line your muffin tray with parchment liners though they will come out just as well if you grease your non-stick pan. I prefer them that way to avoid the paper mess that results in more crumbs than I care for. Another tip if you want a fancier presentation is to pipe the icing onto the tops of the cakes. I don't have a "proper" piping bag, but a cheap, disposable and less messy solution is to cut a small hole in a corner of a ziplop bag, scoop in the icing, and there you go.
|Mini Vanilla Cupcakes with Cream Cheese Molasses Icing|
|Recipe by Lisa Turner|
Published on April 23, 2013
Moist, cakey and not-too-sweet vanilla cupcakes with a delicious cream cheese and molasses icing
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More cakes you may wish to try from Lisa's Kitchen:
Guinness Gingerbread Cake
Gluten-Free Honey, Lemon & Poppy Seed Cake
Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar
Blueberry Ricotta Cheesecake
On the top of the reading stack: Everyday Raw Express: Recipes in 30 Minutes or Less by Matthew Kenney
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