Daisy Cupcakes

• 6 tbsp (3/4 stick) butter, softened
• 1 tsp vanilla extract
• 1/2 cup sugar
• 2 None eggs
• 1 1/4 cups self-rising flour
• 2 tbsp milk
• 48 None breath mints, such as Tic Tac mints
• 8 None yellow edible sugar flowers
• None None FOR THE FLUFFY FROSTING
• 1/2 cup sugar
• 1 None egg white

1. Preheat the oven to 350u0b0F. Line 8 cups of 12-cup muffin pan with paper liners.
2. Beat butter, vanilla extract, sugar, eggs, sifted flour and milk in large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until light and fluffy. Spoon into muffin cups.
3. Bake about 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4. For the fluffy frosting, combine sugar and 2 tbsp water in a small saucepan. Stir on medium heat, without boiling, until sugar is dissolved. Boil, without stirring, for about 5 mins or until syrup reaches 241u0b0F on a candy thermometer. Syrup should be thick but not colored. Remove from heat; allow bubbles to subside. Beat egg white in medium bowl with electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin steady stream. Beat on high speed about 10 mins or until mixture is thick.
5. Spread cooled cupcakes with frosting. Use six mints to make the petals for each daisy, pushing gently into the frosting. Position sugar flowers in the center of each daisy.

butter, vanilla, sugar, eggs, flour, milk, breath mints, sugar flowers, sugar, egg white

Taken from recipes-plus.com/api/v2.0/recipes/35543 (may not work)