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Mini Cupcake Flight with Ermine Frosting (5 Café Flavors, One Batch)

Recipe by Family Tree Foodie

A café-inspired cupcake flight featuring soft vanilla mini cupcakes topped with silky ermine frosting. One base recipe is divided into five flavors – mocha, matcha, pistachio, chai, and peppermint hot cocoa – for a playful, shareable dessert experience. Perfect for gatherings, dessert boards, or an interactive tasting-style treat.

Ingredients

VANILLA MINI CUPCAKES

  • 1 cup (200g) granulated sugar
  • 6 Tbsp (85g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tsp (5g) vanilla extract
  • ¼ tsp (1g) almond extract (optional)
  • 1 ¼ cups (155g) all-purpose flour
  • 1 ¼ tsp (5g) baking powder
  • ¼ tsp (1.5g) salt
  • ½ cup (120g) milk

ERMINE FROSTING

  • 1 ½ cups (360g) milk
  • 6 Tbsp (48g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 ½ cups (340g) unsalted butter, room temperature
  • 2 tsp (10g) vanilla extract
  • Pinch of salt

FLAVOR VARIETIES 

Pistachio

  • 2-3 tablespoons (30-40g) pistachio cream
  • Pinch of salt

Chai

  • 3/4 teaspoon ground cinnamon
  • Pinch of ground cardamom, ginger, cloves and black pepper

Matcha

  • 1 teaspoon matcha powder (sifted)

Mocha

  • 1-1.5 teaspoons cocoa powder
  • 1/2- 3/4 tsp espresso powder (dissolved with a few drops of water)

Peppermint Hot Cocoa

  • 2 tablespoons dutch cocoa powder
  • 1/4 teaspoon peppermint extract
  • 2 tablespoons marshmallow creme 

Instructions

CUPCAKES

  1. Preheat oven to 350°F (175°C) and line a mini muffin tin.
  2. Cream butter and sugar until light and fluffy, 2–3 minutes.
  3. Add eggs one at a time, mixing well after each.
  4. Mix in vanilla and almond extract.
  5. In a separate bowl, whisk flour, baking powder, and salt.
  6. Add dry ingredients and milk alternately, beginning and ending with dry.
  7. Fill liners about ⅔ full.
  8. Bake 10–12 minutes, until tops spring back lightly.
  9. Cool completely before frosting.

FROSTING BASE

  1. In a saucepan, whisk milk and flour until smooth.
  2. Cook over medium heat, whisking constantly, until thick like pudding.
  3. Transfer to a bowl, cover surface, and cool completely.
  4. Beat butter and sugar until light and fluffy, 3–5 minutes.
  5. Add cooled roux one spoonful at a time, beating continuously.
  6. Continue beating until smooth, glossy, and airy.
  7. Mix in vanilla and salt.
  8. Divide frosting into bowls and mix in flavor variations.
  9. Transfer to piping bags fitted with a star tip.
  10. Pipe swirls onto cooled cupcakes.
  11. Garnish lightly to match each flavor.

 

 

Find it online: https://familytreefoodie.com/ermine-frosting-cupcake-flight/

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