Pink Princess Mini Cupcakes

Pink Princess Mini Cupcakes2Cupcakes:

  • 1 box strawberry cake mix
  • Cranberry juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • Sliced strawberries
  • Mint sprigs
  • 48 pink oven-safe paper soufflé or nut cups

 Frosting:

  • 1 container purchased creamy vanilla frosting
  • 2 cups powdered sugar
  • Pink paste food coloring

 Preheat oven to 350 degrees F. Make cupcake batter according to package directions, substituting cranberry juice for water and adding vanilla and strawberry extracts.

 Place 48 pink paper oven-safe soufflé or nut cups on a cookie sheet. Spray with nonstick cooking spray. Divide batter evenly between cups.

 Bake cupcakes 10 to 12 minutes. Remove from oven and cool for 15 minutes before frosting.

 Combine vanilla frosting powdered sugar, and several dots of pink paste food coloring in a large bowl. Blend with an electric mixer until creamy.

 Generously frost each cooled mini cupcake. Top with a strawberry slice and mint sprig.

 Makes 48 mini cupcakes.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

The Littlest Princess

Littlest Princess

Equipment:

  • 12 pink and white standard paper cases
  • Large piping bag fitted with a 3/4 inch fluted tube

 Cake:

  • 12 double chocolate chip muffins/cupcakes
  • 1 – 14 ½ ounce tub vanilla frosting
  • Purple and pink food coloring

 Decorations:

  • 4 feet roll purple bubble gum tape
  • 1 tablespoon pink sprinkles
  • 2 tablespoons pink sanding sugar

Place muffins/cupcakes in paper cases. To make the crowns, cut 12 x 4 inch lengths of bubble gum tape; wipe excess powder from the strips. Using picture as a guide, use a small sharp knife to cut ¼ inch high triangles, side by side, from top of each bubble gum strip to make tips of crowns. Dip one end of each strip in a little water, secure ends together, pinching to seal. Fan tips of crown outwards. Place sprinkles in a small bowl. Place a little water in another small bowl. Dip tips of crowns quickly in the water, shake off excess water; dip in sprinkles. Tint frosting purple using the purple and a little of the pink food coloring. Spoon frosting into piping bag with fluted tube; pipe onto each muffin/cupcake. Top with crowns; sprinkle with sanding sugar.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com