Mini Paris Cupcakes
Delicate mini cupcakes with a pink vanilla buttercream frosting, perfect for tea parties or special occasions. These dainty treats combine self-rising and all-purpose flour for the perfect texture.
Ingredients
- •¾ cup self-rising flour
- •⅔ cup all-purpose flour
- •½ cup unsalted butter, softened
- •1 cup sugar
- •2 whole eggs
- •½ cup milk
- •½ teaspoon vanilla
- •½ cup unsalted butter, softened
- •¼ cup milk
- •1 teaspoon vanilla extract
- •1 drop red food coloring
- •3½ cups confectioners sugar
Cooking Instructions
- 1.
Line 12 mini muffin tins with mini muffin papers. In a small bowl, combine flours. In another bowl, cream the butter and sugar together, beating until fluffy. Add eggs and beat well. Add half flour mixture and beat well, then add milk and vanilla and beat again. Add remaining flour mixture and beat until completely incorporated. Fill muffin papers about 3/4 full. Preheat oven to 350°F. Bake for 10 to 15 minutes. Remove cupcakes from oven and let cool.
15 min
- 2.
Place butter, milk, vanilla, food coloring, and 2 cups of the confectioners' sugar in a mixing bowl. Beat on medium speed until smooth and creamy. Gradually add remaining sugar until light and fluffy.
10 min
- 3.
Ice tops of cupcakes with pink frosting. Serve on a beautiful tray or tiered cake plate.
5 min
