Mini Vanilla Rosette Cupcakes
Serves: 38
 
Ingredients
  • ½ cup salted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ⅔ cup whole milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Vanilla Buttercream (recipe follows)
Instructions
  1. Preheat oven to 350°.
  2. Line 38 wells of a 48-well mini muffin pan with paper liners.
  3. In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, combine flour, baking powder, and salt, whisking well.
  5. In a liquid-measuring cup, combine milk and extracts. Add flour mixture to butter mixture in thirds, alternately with milk mixture, beginning and ending with flour mixture.
  6. Using a levered 2-teaspoon scoop, divide batter among prepared wells of muffin pan.
  7. Bake until a wooden pick inserted in centers comes out clean, 11 to 12 minutes. Let cupcakes cool completely in the pan on a wire cooling rack.
  8. Place Vanilla Buttercream in a piping bag fitted with a small closed-star tip (Wilton #30), and pipe a rosette on top of cupcakes. Serve immediately, or place cupcakes in a single layer in an airtight container, and refrigerate until ready to serve, up to a day.
Notes
Kitchen Tip: For buttercream rosette, hold bag upright, and starting in the center, pipe frosting in a spiral.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-vanilla-rosette-cupcakes/