TEACUP CAKES

FOR THE CUPCAKE BATTER:
2 tablespoons unsweetened cocoa powder
1 (2-layer size) box chocolate cake mix
Milk, as needed
1 teaspoon vanilla extract
FOR THE CUPCAKE FROSTING:
2 cups butter, at room temperature
2 cups confectioners' sugar, divided use
Food coloring, as needed
1/2 teaspoon vanilla extract
1 (6 ounce) jar marshmallow creme
Assorted candies and/or sprinkles, for decoration

Preheat oven to 350 degrees F. Generously spray 24 oven-proof teacups or muffin cup liners with no-stick cooking spray and dust with cocoa powder. Place on baking sheets.

Prepare cake mix according to package directions substituting milk for water and adding vanilla. Divide batter evenly among teacup or muffin cups liners.

Bake according to package directions. Remove from oven and cool at least 20 minutes.

TO MAKE THE FROSTING:
In a mixing bowl, beat butter on medium speed of electric mixer until creamy. Beat in 1 cup confectioners' sugar until well mixed. Add remaining sugar and beat until light and fluffy. Add food coloring as desired and beat to combine. Add vanilla and stir in marshmallow creme until well blended.

Frost cooled cupcakes and place on saucers. Garnish the tops of the cupcakes and the saucers with candies, sprinkles and frosting rosettes made with a pastry bag.

Makes 24 cupcakes
Adapted from source: Pink Princess Tea Parties by Barbara Beery

Category:  Desserts, Cakes
Msg Link:  http://www.recipelink.com/msgid/0223705