Baby Shower Cupcakes

• 8 tbsp (1 stick) butter, chopped, at room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 None eggs
• 1 3/4 cups self-rising flour, sifted
• 2/3 cup milk
• 12 None ready-made sugar flowers
• None None FOR THE BUTTERCREAM
• 12 tbsp (1 1/2 sticks) butter, chopped, at room temperature
• 1/2 tsp vanilla extract
• 2 1/4 cups powdered sugar, sifted
• 1/4 cup milk
• None None Few drops of food color of choice (optional)

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Beat butter and granulated sugar in a large bowl with an electric mixer until light and fluffy. Beat in vanilla.
3. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon into muffin cups, filling each 2/3 full.
4. Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. Meanwhile, for the buttercream, beat butter and vanilla in a bowl with electric mixer until creamy. Gradually beat in powdered sugar and milk. Tint with food color of choice, if desired.
6. Spread cooled cakes with a generous amount of buttercream. Decorate with sugar flowers. Arrange on a tiered stand.

butter, sugar, vanilla, eggs, flour, milk, sugar flowers, buttercream, butter, vanilla, powdered sugar, milk, choice

Taken from recipes-plus.com/api/v2.0/recipes/30758 (may not work)