Ingredients
If you are looking to make the perfect 48 mini cupcake pan, you'll need the following ingredients: one cup of all-purpose flour, one teaspoon of baking powder, one-quarter teaspoon of baking soda, one-quarter teaspoon of salt, one-half cup of butter, one cup of granulated sugar, two large eggs, one-half teaspoon of vanilla extract, one-half cup of buttermilk, and one cup of semi-sweet chocolate chips.
Instructions
Making 48 mini cupcakes is simple and easy. First, preheat the oven to 350 degrees Fahrenheit and prepare a 48 mini cupcake pan with non-stick cooking spray. Next, in a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time, beating the mixture well after each addition. Once the eggs are incorporated, stir in the vanilla extract. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Lastly, fold in the chocolate chips. Divide the batter evenly among the 48 mini cupcake pan. Bake the cupcakes in the preheated oven for 15-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
The nutrition information for 48 mini cupcakes is as follows: 10 grams of fat, 22 grams of carbs, 2 grams of fibre, 20 grams of sugar, 4 grams of protein, and 120 calories per serving. The total fat content is low, so these cupcakes are a great treat for those who are watching their fat intake. As for carbohydrates, the cupcakes contain about 22 grams per serving, with 2 grams of fibre to help fill you up. The cupcakes are also relatively low in sugar, with just 20 grams per serving. Finally, the cupcakes contain 4 grams of protein, which makes them a great snack to help keep you full and energized.
Serving Suggestions
These mini cupcakes are best served fresh and warm. If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The cupcakes can also be frozen for up to 3 months. To serve, simply thaw the cupcakes in the refrigerator overnight and warm them in the oven or microwave before serving. These mini cupcakes make a great addition to any party or special occasion. They are perfect for birthdays, baby showers, and other celebrations. They are also a great snack for kids and adults alike. Serve them with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special treat.
Conclusion
Making 48 mini cupcakes is a simple and easy process. All you need is a few basic ingredients and a 48 mini cupcake pan. The cupcakes are light and fluffy and full of delicious semi-sweet chocolate chips. They are also relatively low in fat and calories, making them a great treat for those who are watching their fat intake. Serve these cupcakes fresh for a sweet and delicious snack or dessert. Enjoy!