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Often, it’s bite size foods that seem to disappear instantaneously from the dessert table. Its small size appeals to both children and adults, and mini portions seem less daunting to take another. Moist, compact, and delicious, these miniature cupcakes are a delightful dessert to bring your Shabbat hostess or even for Mishloach Manot. I like to double this recipe and freeze half the baked and unfrosted cupcakes in gallon size Ziplock bags for another week. Vanilla bean paste can be purchased on Amazon and most specialty baking stores. Little flecks of vanilla bean infuse the batter with intense vanilla flavor, making all the difference. Almond milk can be substituted for soy or coconut milk. I provided three cupcake flavors, but feel free to get creative with other flavors: Biscoff lotus, smores, strawberry shortcake, etc. The possibilities are endless!
Makes 36 mini cupcakes
