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    Mini-Raspberry Cupcakes


    Source of Recipe


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    List of Ingredients




    1 stick (1⁄2 cup) unsalted butter, softened
    3⁄4 cup sugar
    1 1⁄2 tsp baking powder
    1⁄4 tsp salt
    2 large eggs
    1 tsp raspberry or vanilla extract
    1⁄2 cup milk
    11⁄3 cup all-purpose flour

    Raspberry Buttercream
    1 stick (1⁄2 cup) unsalted butter, softened
    4 cups confectioners’ sugar
    4 Tbsp milk
    1 tsp raspberry or vanilla extract
    1⁄2 tsp salt
    Red or pink gel or liquid food color (optional)

    Recipe



    Heat oven to 350ºF. Line mini– muffin pans with paper liners. (Don’t worry if you only have one pan. After baking a batch, remove baked cupcakes to rack. Then place the pan in your freezer to cool quickly before lining and baking the next batch.)

 

 

 


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