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Hi Bold Bakers!
Spring has sprung! Flowers are blooming and bunnies are packing up their chocolate eggs for their busiest day of the year. So it’s definitely time for some Bold Baking Springtime treats with my Small Batch Cupcakes!
I have taken three of my best, over-the-top recipes for Carrot Cake, Vanilla Cake and Flourless Chocolate Cake and made them into small batch cupcake recipes that yield 4 Big & Bold cupcakes. My cupcake recipes are the perfect size to fit in a toaster oven however they can also be made in a regular oven too.
I have previously made Small Batch Cupcakes including flavors like Red Velvet, S’mores and Cookie Dough Cupcakes. They are some impressive and delicious flavors you’ll have to try.
Toaster ovens are fantastic pieces of kitchen equipment and are great for baking. Often they are used in shared living spaces, dorms or by people with limited kitchens but I think they are great for everyone.
The timing and temperature for your toaster oven will be the same as your regular oven. You will want to bake them off at 350oF (180oC) for the same amount of time as instructed by each individual recipe. Once baked these cupcakes freeze really well so feel free to bake them off in advance and pop them into the freezer for your Easter Dinner or Spring party. And remember you can mix and match the topping to suit your favorite flavors of cupcake. Make them all if you ask me.
Carrot Cake Cupcakes are a must for Springtime and Easter. This recipe is from Ireland and it’s the best I have ever made. Find the Carrot Cake Cupcakes recipe here.
A simple, classic vanilla cupcake cannot be beat. Dressing it up really sweet for Springtime makes it even better. Find the Baby Chick Vanilla Cupcakes recipe here.
A Cupcake that tastes like a Brownie but looks like a Cake; it’s the best of both worlds! Find the Flourless Chocolate Cupcakes recipe here.
This Recipe Made By Bold Bakers