These pint-sized Baked by Melissa cupcakes are not just treats; they are gateways to a momentary escape into a world where joy and flavor collide most delightfully. As someone who has always been enchanted by baking, the allure of recreating these miniature masterpieces at home has been an aspiration that tugs softly at my heartstrings.
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How to Make Baked by Melissa Cupcakes
Baked by Melissa is a popular bakery chain known for its miniature cupcakes. The brand was founded in 2008 by Melissa Ben-Ishay in New York City. The cupcakes are famous for their small size, vibrant colors, and unique flavor combinations. Each cupcake is a bite-sized treat, typically about the size of a shot glass, making them perfect for sampling multiple flavors in one sitting.
Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven reaches the right temperature before baking.
Prepare the Cupcake Tin: Line a mini cupcake tin with mini cupcake liners. This prevents the cupcakes from sticking and makes them easier to remove after baking.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Cream Butter and Sugar: In a larger bowl, beat the butter until smooth. Gradually add the sugar and cream together until light and fluffy.
Add Eggs and Vanilla: Beat the eggs one at a time, then add the vanilla extract, mixing until it is just combined.
Combine with Dry Ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Fill the Cupcake Tins: Spoon the batter into the prepared mini cupcake tins, filling them about two-thirds full.
Bake: Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Making the Frosting:
Beat the Butter: In a large bowl, beat the butter at medium speed until it is creamy.
Gradually Add Sugar: Add powdered sugar, 1 cup at a time, beating on low until well combined. Add the vanilla extract and a pinch of salt.
Adjust Consistency: Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. Beat on high for an additional 2-3 minutes until fluffy.
Once the cupcakes are completely cooled, frost them with a piping bag with your favorite tip. You can be as creative as you like with designs.
Tips:
Customize Your Cupcakes: Use food coloring to create vibrant batters and frostings. For various tastes, experiment with flavor extracts, such as almond, lemon, or mint.
Fillings: For an extra surprise, core the center of your cooled cupcakes and add a dollop of your favorite jams, curds, or chocolate spreads before frosting.
Toppings: Garnish your cupcakes with sprinkles, crushed cookies, or fresh fruit for extra flair and flavor.
What to serve with
Baked by Melissa cupcakes are a delightful treat on their own, but when served for a special occasion or as part of a larger spread, pairing them with complementary items can enhance the entire experience.
Beverages:
Milk: A classic pairing, milk is a great choice for any sweet Baked by Melissa cupcakes, as it helps cleanse the palate between bites.
Coffee or Tea: Offering a selection of coffee and tea can be a sophisticated touch, especially if the Baked by Melissa cupcakes are served at a brunch or an afternoon gathering.
Champagne or Sparkling Wine: If it’s a celebration, champagne or sparkling wine pairs wonderfully with the sweetness of cupcakes.
Crafted Cocktails or Mocktails: Consider a cocktail or mocktail that complements the flavor profiles of the cupcakes you’ve chosen.
Savory Snacks:
Finger Sandwiches: Small, crustless sandwiches with various fillings can provide a lovely savory contrast to the sweetness of the cupcakes.
Cheese and Charcuterie Board: A selection of cheeses, cured meats, nuts, and fruit offers both a robust flavor and textural contrast that can balance the sweetness.
Fresh Vegetables and Dip: A platter of crisp vegetables with a dipping sauce provides a refreshing and lighter option next to the decadent cupcakes.
Sweet Accompaniments:
Fruit Salad: A bowl of fresh fruit salad with seasonal selections can be a healthy and vibrant addition to the cupcake spread.
Ice Cream: Offering mini scoops of ice cream alongside cupcakes allows guests to enjoy a combination of textures and temperatures.
Chocolate Fondue: Set up a chocolate fondue with various fruits and marshmallows for dipping to add an interactive and indulgent touch.
Ingredients Substitutes
Baked by Melissa is known for its bite-sized cupcakes that are rich in flavor and variety. If you’re making Baked by Melissa cupcakes at home and need to substitute some ingredients due to dietary restrictions, preferences, or availability, here are some common ingredient swaps that you can consider:
All-Purpose Gluten-Free Flour: For those with gluten sensitivities, use a gluten-free flour blend that can be substituted one-to-one for regular all-purpose flour.
Almond Flour or Coconut Flour: For a low-carb or paleo option, almond or coconut flour can be used, though the texture will be different, and you might need to adjust other ingredients and quantities for proper consistency.
Sugar Substitutes:
Coconut Sugar: For a less refined option with a lower glycemic index, coconut sugar can be used in a one-to-one ratio, though it may alter the flavor slightly.
Honey or Maple Syrup: These natural sweeteners can replace sugar, but liquid sweeteners will affect the wet-to-dry ingredient ratio. Generally, for every cup of sugar, you can substitute about 3/4 cup of honey or maple syrup and reduce other liquids in the recipe.
Egg Substitutes:
Flax or Chia Eggs: To make a vegan cupcake, flax or chia seeds can be used. Mix one tablespoon of ground flax or chia seeds with three tablespoons of water and let it sit until it becomes gelatinous.
Applesauce: A quarter cup of applesauce can replace one egg and adds moisture to the cupcakes. This substitution works best in fruit-flavored or chocolate cupcakes.
Dairy Substitutes:
Unsweetened Almond Milk or Soy Milk: These can replace cow’s milk in a one-to-one ratio, and for added richness, choose the unsweetened vanilla-flavored versions.
Coconut Milk or Cream: For a more decadent texture, full-fat coconut milk or cream can be used, especially in flavors where a hint of coconut complements the overall taste.
Vegan Butter or Margarine: Use vegan butter or margarine in equal amounts as a substitute for butter. Make sure it’s suitable for baking, as some products have higher water content.
Fat Substitutes:
Apple Sauce or Mashed Bananas: These can be used to replace oil or butter to lower the fat content. Typically, you can substitute in a one-to-one ratio but expect a slightly different texture and added sweetness.
Greek Yogurt: For a lower-fat option, Greek yogurt can replace oil or butter in recipes. It adds protein and moisture to the cupcakes.
Chocolate and Cocoa Substitutes:
Carob Powder can replace cocoa powder if you’re avoiding caffeine or want a slightly different taste profile.
Dairy-Free Chocolate Chips: For those with dairy allergies or following a vegan diet, use dairy-free chocolate chips or a chopped bar.
Final Thoughts
When serving Baked by Melissa cupcakes or similarly inspired mini cupcakes, consider the occasion, your guests’ preferences, and the overall theme of your event.Â
Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven reaches the right temperature before baking.
Prepare the Cupcake Tin: Line a mini cupcake tin with mini cupcake liners. This prevents the cupcakes from sticking and makes them easier to remove after baking.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Cream Butter and Sugar: In a larger bowl, beat the butter until smooth. Gradually add the sugar and cream together until light and fluffy.
Add Eggs and Vanilla: Beat the eggs one at a time, then add the vanilla extract, mixing until it is just combined.
Combine with Dry Ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Fill the Cupcake Tins: Spoon the batter into the prepared mini cupcake tins, filling them about two-thirds full.
Bake: Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Making the Frosting:
Beat the Butter: In a large bowl, beat the butter at medium speed until it is creamy.
Gradually Add Sugar: Add powdered sugar, 1 cup at a time, beating on low until well combined. Add the vanilla extract and a pinch of salt.
Adjust Consistency: Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. Beat on high for an additional 2-3 minutes until fluffy.
Once the cupcakes are completely cooled, frost them with a piping bag with your favorite tip. You can be as creative as you like with designs.
Baking has always been my go-to for relaxation and creativity. There's nothing quite like the smell of a cake fresh out of the oven or the satisfaction of a perfectly smooth icing. Through my blog, I aim to make baking approachable and fun, helping others to create beautiful memories one cake at a time.
