While I have a great little collection of miniature supplies at home (mostly stuffed in the bathroom cupboard), I’d never ventured into making mini treats. Of course I’ve made small sweet creations before – truffles, chocolates and the like – but nothing I could truly claim as bite-sized, baby versions of a well-known treat.
To be honest though, the thought had never really crossed my mind.
Until last weekend when Kevin and I were out car shopping with my parents*. I don’t know about you but I find car shopping pretty tortuous, so after a couple of hours trawling car yards I was starving and beginning to get a little hangry. So we loaded in the car and headed to the nearest fast-food restaurant for a quick refuel.
This just so happened to be Wendy’s. While Mum grabbed a table and the boys ordered, I shuffled to the condiments area to get the essential tomato sauce and straws. As I was pumping tomato sauce into one of their little tubs I realised something – they looked like tiny cupcakes cases. So I cheekily grabbed a handful and stashed them away to make some bite sized, fairy-like cupcakes.
Recipe adapted from British Baking by Peyton & Byrne
The weight of the eggs in: