October’s issue of Martha Stewart Magazine had a whole article on miniature cakes – I tried out one of the recipes and made some pretty cute treats…

Recipe:

Cakes:
3/4 cup all purpose flour
3/4 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, room temperature, plus more for pan
3/4 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons milk

Simple Chocolate Glaze:
1/3 cup confectioner’s sugar
1/3 cup unsweetened cocoa powder
1/4 cup milk

Preheat oven to 350 degrees F. Coat a miniature muffin pan with cooking spray. Sift together flours, baking powder, and salt in a medium bowl.

Beat butter and sugar with a mixer on medium speed. Scrape down the sides of the bowl as needed, until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low, and add flour mixture in three additions, alternating with milk. Begin with the flour mixture and mix well after each addition.

Fill pan halfway and bake until golden around edges, about 15-17 minutes. Remove from oven and let cool in pan for 15 minutes. Transfer cakes from pan to a wire rack.

To make glaze, shift together sugar and cocoa powder in a small bowl. Whisk together sugar, cocoa powder, and milk until smooth.

When cupcakes are completely cool, drizzle with chocolate glaze.