To make Chocolate Butter Cake, substitute 1 cup unsweetened Dutch-process cocoa powder for 1 cup of the flour, and dust pans with cocoa powder instead of flour. For batter amounts and cooking times, see Cook's Note below; this recipe can be multiplied. Use this batter to make all the parts of the Mini Cupcake Tower as well as the Mini Bundt Cakes.

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Ingredients

Directions

  • Preheat oven to 350 degrees. Butter pans, then lightly dust with flour, tapping out excess (for the cupcakes, line muffin tins with paper liners). Set aside.

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  • Whisk flour, baking powder, and salt in a medium bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add eggs, 1 at a time; mix until combined. Scrape down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Add flour mixture in 3 batches, alternating with the milk. Divide batter among pans.

  • Bake until tops spring back to the touch and a cake tester inserted in centers comes out clean. Transfer to a wire rack to cool.

Cook's Notes

Batter amounts and cooking times for muffin and bundt tins: 30 mini cupcakes: 3 cups, 18 minutes; 1 standard cupcake: 1/4 cup, 18 minutes; 36 mini bundt cakes: 9 cups, 15 minutes.

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