Preheat the oven to 180ºc/160ºc fan and prep 12 of the mini cake tins onto large trays. I put 6 per tray.
Add the butter and sugar to a bowl and mix together until creamy
Add the eggs, flour and vanilla and mix together again until thick
Add the mixture to a piping bag (or you can use spoons) and add 80-85g of mix to each mini cake tin. I put each mini cake tin onto my scales so it was accurate
Bake the mini cake tins in the oven for 20+ minutes until baked
Once baked, remove the trays from the oven and leave to cool on the side fully
Add the room temperature butter to a bowl, and beat until smooth
Add the icing sugar and vanilla extract and beat again for 5 minutes or so until light and fluffy
Add to a piping bag with your chosen piping tip and then decorate the cupcakes with the frosting
Add sprinkles to decorate and enjoy.
Notes
Adapting other recipes (it can vary)
A 12 cupcake mixture makes - 8 mini cake tins
A full cheesecake mixture makes - 12 mini cake tins
A brownie/blondie mixture makes - 12 mini cake tins
Filling the mini cake tins
For cake mixtures you want to use 80-85g worth so you have enough room for decoration Brownies you can fill more as they don’t rise as much or need as much decoration
Cakes/brownies made in these tins will last 3-4+ days
Cheesecakes need to be stored in the fridge and will last 3+ days
You can freeze cakes in these trays easily for 3+ months
I do re-use my tins after they have had a bake in them - I wash them out and use again or use them for storage or sprinkles, piping tips, etc - try not to throw them away after one use!