Daisy Cupcakes

Name: Daisy Cupcakes
Ingredients: 6 tbsp (3/4 stick) butter, softened; 1 tsp vanilla extract; 1/2 cup sugar; 2 None eggs; 1 1/4 cups self-rising flour; 2 tbsp milk; 48 None breath mints, such as Tic Tac mints; 8 None yellow edible sugar flowers; None None FOR THE FLUFFY FROSTING; 1/2 cup sugar; 1 None egg white

11 ingredients

5 steps

Ingredients

6 tbsp (3/4 stick) butter, softened
1 tsp vanilla extract
1/2 cup sugar
2 None eggs
1 1/4 cups self-rising flour
2 tbsp milk
48 None breath mints, such as Tic Tac mints
8 None yellow edible sugar flowers
None None FOR THE FLUFFY FROSTING
1/2 cup sugar
1 None egg white

Directions

1

Preheat the oven to 350°F. Line 8 cups of 12-cup muffin pan with paper liners.
2

Beat butter, vanilla extract, sugar, eggs, sifted flour and milk in large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until light and fluffy. Spoon into muffin cups.
3

Bake about 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4

For the fluffy frosting, combine sugar and 2 tbsp water in a small saucepan. Stir on medium heat, without boiling, until sugar is dissolved. Boil, without stirring, for about 5 mins or until syrup reaches 241°F on a candy thermometer. Syrup should be thick but not colored. Remove from heat; allow bubbles to subside. Beat egg white in medium bowl with electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin steady stream. Beat on high speed about 10 mins or until mixture is thick.
5

Spread cooled cupcakes with frosting. Use six mints to make the petals for each daisy, pushing gently into the frosting. Position sugar flowers in the center of each daisy.