# Ingredient List:
→ 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 whole milk
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt
→ Rosary Fondant Toppers
15 - 7 ounces white fondant
16 - Food coloring, optional
17 - Edible silver or gold pearls
18 - Small cross-shaped fondant cutter or knife
# Steps:
01 - Preheat oven to 350°F. Line mini muffin tin with 24 mini cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a mixing bowl.
03 - Beat softened butter and sugar with electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to butter mixture, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Add dry ingredients in two portions, alternating with milk, mixing gently until just combined.
06 - Divide batter evenly among prepared liners, filling each approximately two-thirds full.
07 - Bake for 12 to 15 minutes, or until toothpick inserted in center emerges clean. Cool in pan for 5 minutes, then transfer to wire rack for complete cooling.
08 - Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add vanilla extract, salt, and milk to achieve desired consistency. Beat until smooth and fluffy.
09 - Apply buttercream frosting to cooled cupcakes using piping bag or small spatula.
10 - Roll fondant into small balls for beads and form short chain. Shape small cross using cutter or knife. Attach beads and cross together using damp brush. Allow to firm up before use.
11 - Place fondant rosary on each frosted cupcake immediately before serving.
