# Ingredients:
→ Mini Cupcakes
01 - 1 cup all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1/4 cup whole milk
09 - 1 teaspoon pure vanilla extract
→ Buttercream Frosting
10 - 1/2 cup unsalted butter, softened
11 - 1 1/2 cups powdered sugar, sifted
12 - 1 to 2 tablespoons milk
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt
→ Rosary Fondant Toppers
15 - 7 ounces white fondant
16 - Food coloring (pastel pink, blue, or gold)
17 - Edible silver or gold pearls for beads
18 - Small cross-shaped fondant cutter or knife
# Instructions:
01 - Preheat oven to 350°F. Line a mini muffin tin with 24 mini cupcake liners.
02 - In a mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Add the dry ingredient mixture in two portions, alternating with milk, mixing gently until just combined. Do not overmix.
06 - Distribute batter evenly among the 24 liners, filling each approximately two-thirds full.
07 - Bake for 12 to 15 minutes until a toothpick inserted into the center emerges clean. Cool in pan for 5 minutes, then transfer to a wire rack until completely cooled.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, mixing thoroughly. Incorporate vanilla extract, salt, and milk as needed to achieve desired consistency. Beat until smooth and fluffy.
09 - Apply buttercream frosting to each cooled cupcake using a piping bag or small spatula in an even layer.
10 - Roll white fondant into small beads and form a short decorative chain. Shape a small cross using a fondant cutter or knife. Attach beads and cross together using a damp brush. Allow to firm up completely.
11 - Place a fondant rosary topper on each frosted cupcake immediately before serving.
