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Tea Cup Cupcakes
Let's get baking!
Makes 24 cupcakes
Cupcakes
1 box chocolate cake mix
Milk
1 teaspoon pure vanilla extract
2 tablespoons cocoa powder for dusting teacups
Cooking spray
Frosting
2 cups room temperature butter
2 cups powdered sugar
1/2 teaspoon pure vanilla extract
1 (16-ounce) jar marshmallow crème
Food coloring, if desired
Assorted candies or small fruits for topping
Preheat oven to 350ºF. Generously spray teacups with cooking spray and dust with cocoa powder.
Make cupcake batter according to package directions substituting milk for water and adding pure vanilla extract. Divide batter evenly between 24 prepared heatproof teacups. Bake according to package directions for cupcakes.
In a large mixing bowl, beat the butter until creamy. Beat in half of the sugar until fluffy, add the remaining sugar and mix until light and fluffy. Add food coloring if desired.
Add vanilla and stir in the marshmallow cream until well blended.
Frost the cupcakes and decorate teacups. Garnish with candies, sprinkles, and frosting rosettes.
It's your "cup of tea!"
This recipe may be reproduced with the following credit:
Recipe from PINK PRINCESS TEA PARTIES by Barbara Beery
(Gibbs Smith; July 2008; $14.99/hardcover)
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