Ingredients 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, softened for batter 1 cup granulated sugar 2 eggs 1 teaspoon Clear Imitation Vanilla Extract, 2 oz. 2/3 cup milk 1 cup freeze-dried raspberries 4 cups confectioners' sugar White Nonpareils, 3 oz. - Cake Decorating Supplies White Sugar Pearl Sprinkles, 4.8 oz. White Sugar Pearl Sprinkles, 4.8 oz. 2-3 tablespoons milk 1 cup butter, softened for frosting Instructions Click to mark complete - Preheat oven to 350°F. Prepare mega mini muffin pan with mini baking cups. - In medium bowl, combine flour, baking powder and salt. - In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk; blend until just combined. Fill baking cups 2/3 full with batter. - Bake 11-13 minutes, rotating pan after 5 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. - For buttercream, place raspberries in the bowl of a food processor and pulse until a fine powder forms. Sift raspberry powder with confectioners' sugar, discarding any seeds. - In large bowl, beat butter with electric mixer on medium speed until smooth. Gradually add sugar mixture, 1 cup at a time, beating well after each addition (icing will appear dry). Add 2 tablespoons milk; beat on medium speed until light and fluffy, adding 1 additional tablespoon milk if needed. Ice cupcakes and top with sprinkles, if using.
