Elf Cupcakes

• 2/3 cup butter, softened
• 1-3/4 cups sugar
• 1-1/2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/4 cups 2% milk
• 3/4 cup butter, softened
• 3/4 cup shortening
• 1-1/2 teaspoons clear vanilla extract
• 6 cups confectioners' sugar
• 4 to 6 tablespoons 2% milk
• 44 miniature candy canes
• Pastel miniature marshmallows
• Candy cane kisses

1. Preheat oven to 350u0b0. Line 22 muffin cups with paper liners.
2. Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg at a time. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well.
3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. For frosting, beat butter, shortening and vanilla until blended; gradually beat in confectioners' sugar and enough milk to reach spreading consistency. Spread over cupcakes.
5. To decorate, break off curved end of candy canes; reserve straight portion for elf legs. Cut strawberry or lime marshmallows diagonally in half and attach to legs for shoes; insert into frosting. Cut orange marshmallows diagonally in half for ears. Insert kisses and orange marshmallows for elf heads.

butter, sugar, vanilla, eggs, flour, baking powder, salt, milk, butter, shortening, clear vanilla, sugar, milk, canes, marshmallows, cane kisses

Taken from www.tasteofhome.com/recipes/elf-cupcakes/ (may not work)