not sure what to say. p.s., so cute. i just ate ten.
Ingredients:
for the muffins-
2 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
for the glaze-
1 1/2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
2 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
for the glaze-
1 1/2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
Directions:
Preheat oven to 350 degrees and spray mini muffin cups with non-stick cooking spray and set aside.
In a large bowl, whip butter and sugar together until well blended. Stir in egg, buttermilk and vanilla. Whisk until smooth. In a separate bowl, combine dry ingredients. Stir dry ingredients into wet ingredients until just combined. Do not overmix! Scoop about 1 tablespoon of batter into prepared muffin tins. (*Makes 24, but mine only made about 20. If you run in to same issue, fill empty muffins slots with water.) Bake 10 minutes or until the tops spring back when lightly pressed. Cool 5-10 minutes before removing from tin and glazing.
For the glaze, stir all ingredients together until smooth. (*I needed about 3 tablespoons of milk, so if your glaze seems a little thick, experiment by adding a bit more milk too.) Dip each mini muffin into the glaze, coating completely. Place on cooling rack (with foil underneath for easy clean-up) so excess glaze can drip off. Leave glazed muffins on cooling rack until glaze has dried onto the muffins, about 20 minutes. Serve or store in an airtight container for up to 3 days...if they last that long.
You guys, seriously. Yah.
*www.laurenslatest.com
In a large bowl, whip butter and sugar together until well blended. Stir in egg, buttermilk and vanilla. Whisk until smooth. In a separate bowl, combine dry ingredients. Stir dry ingredients into wet ingredients until just combined. Do not overmix! Scoop about 1 tablespoon of batter into prepared muffin tins. (*Makes 24, but mine only made about 20. If you run in to same issue, fill empty muffins slots with water.) Bake 10 minutes or until the tops spring back when lightly pressed. Cool 5-10 minutes before removing from tin and glazing.
For the glaze, stir all ingredients together until smooth. (*I needed about 3 tablespoons of milk, so if your glaze seems a little thick, experiment by adding a bit more milk too.) Dip each mini muffin into the glaze, coating completely. Place on cooling rack (with foil underneath for easy clean-up) so excess glaze can drip off. Leave glazed muffins on cooling rack until glaze has dried onto the muffins, about 20 minutes. Serve or store in an airtight container for up to 3 days...if they last that long.
You guys, seriously. Yah.
*www.laurenslatest.com