I have to say, I was never a huge mini cupcake fan. I didn’t understand the appeal, honestly – they seemed so small and anemic compared to their full-sized counterparts. And I lacked the right hardware (mini cupcake pans, mini cupcake liners), and the patience to make them at home.
But after baking literally thousands of mini cupcakes at Treet, I have forgotten that cupcakes come in any other size. When I eat a full-sized cupcake, I’m aghast at how large it is, how much frosting it contains, how you have to cut them into quarters to try different flavors.
Now that Treet is over, I’ve started making them for customers of my own, and for Spilled Milk. I had a mini cupcake order last week, and I took the extras to a pre-Thanksgiving party at my friend Kristen’s. The only part I haven’t quite figured out is the piping – the rosettes I’ve doing seem unnaturally large to me and kind of tower over the cake.
Here’s some shots of the mini’s I made last week. I think they’re pretty cute.