Beach Cupcakes

• 1/2 cups Unsalted Butter, At Room Temperature
• 2/3 cups Sugar
• 3 whole Eggs
• 1 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/4 cups Whole Milk
• 1 cup Vanilla Buttercream Frosting
• 1 cup Finely Ground Cinnamon Teddy Graham Crackers

1. You'll also need:
2. fondant decorations (see my other post for instructions)
3. cocktail drink umbrellas
4. Directions:
5. Preheat the oven to 350u0b0. Line a muffin tin with 12 paper liners. Set pan aside.
6. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract.
7. In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk into the creamed mixture, in three additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
8. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely.
9. Apply frosting to cupcakes. I piped them with a #1 Wilton's tip. Then carefully dip each cupcake in the ground up graham crackers. Top with a fondant decoration and a cocktail umbrella.

unsalted butter, sugar, eggs, vanilla, allpurpose, baking powder, salt, ubc, vanilla buttercream frosting, cinnamon

Taken from tastykitchen.com/recipes/desserts/beach-cupcakes/ (may not work)