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Recipe Summary test

prep:
35 mins
cook:
15 mins
total:
50 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in middle of the oven and preheat to 350 degrees . Line 2 mini muffin pans with paper liners. In a medium bowl, whisk together the flour, baking powder and salt.

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  • Using an electric mixer, beat 6 tablespoons butter and the granulated sugar on medium speed until fluffy. Beat in the egg and 2 teaspoons vanilla. With the mixer on low speed, beat in half of the flour mixture, followed by the milk. Beat in the remaining flour mixture until just combined.

  • Divide the batter among the muffin cups, filling each about two-thirds full. Bake until a toothpick inserted comes out clean, 13 to 15 minutes. Let cool in the pan for 5 minutes before transferring to a rack to cool completely.

  • Meanwhile, using an electric mixer, beat the remaining 1 stick butter on medium speed until fluffy. Gradually beat in the confectioners sugar, scraping down the bowl; stir in the remaining 1 teaspoon vanilla. Increase the speed to high and beat until light and fluffy, about 5 minutes. Frost the snack cakes with the buttercream and decorate with the sanding sugar.

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