Baby Cupcakes

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup Land O Lakes Butter, softened
• 4 Land O Lakes Eggs
• 1 cup milk
• 1 tablespoon vanilla
• 1 cup Land O Lakes Heavy Whipping Cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla
• 2 drops red or blue food color, as desired
• 1/2 cup Land O Lakes Butter, softened
• 3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
• 6 cups powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 6 to 8 tablespoons Land O Lakes Half & Half
• 1 tablespoon light corn syrup

1. Heat oven to 350F.
2. Place paper baking cups into muffin pan cups; set aside.
3. Combine flour, baking powder and 1/2 teaspoon salt in bowl; set aside.
4. Combine sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping owl occasionally, until creamy.
5. Add 1 egg at a time, beating well after each addition.
6. Add flour mixture alternately with milk and 1 tablespoon vanilla, beating at low speed after each addition, just until mixed.
7. Spoon batter evenly into paper baking cups.
8. Bake 18-20 minutes or until toothpick inserted near center comes out clean.
9. Let stand 10 minutes in pans; remove to cooling racks.
10. Cool completely.
11. Beat chilled whipping cream and 1/4 cup powdered sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
12. Gently stir in 1/4 teaspoon vanilla and food color, as desired.
13. Remove teaspoonful cake from center of each cupcake; reserve cake piece.
14. Fill hole with about 1 teaspoon filling; top with reserved cake piece.
15. Beat 1/2 cup butter in bowl at medium speed until creamy.
16. Add melted chocolate; beat until well mixed.
17. Gradually add powdered sugar and 1/8 teaspoon salt alternately with 1 teaspoon vanilla and enough half & half for desired frosting consistency; mix well.
18. Stir in corn syrup.
19. Frost cupcakes.
20. Decorate, as desired.
21. Store refrigerated.

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Taken from www.landolakes.com/recipe/3568/baby-cupcakes (may not work)