INGREDIENTS
Cupcakes:
11/2 cups all-purpose flour, sifted 11/2 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, at room temperature 1 cup granulated sugar 2 eggs, at room temperature 2 tsp vanilla extract 3/4 cup milk 1/2 cup M&M’S Caramel Glaze: 1 cup confectioner’s sugar, sifted 4 tsp milk Food coloring (deep pink, purple and blue) 1/2 cup M&M’S Caramel 1/2 tsp edible glitter
DIRECTIONS
1. Cupcakes: Preheat oven to 350ºF. Line 24 mini muffin cups with paper liners. In bowl, whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
2. Spoon batter into prepared muffin cups, about two-thirds full. Stud with M&M’S caramel. Bake for 12 to 15 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.
3. Glaze: Beat confectioner’s sugar with milk until smooth, adding up to 1 tsp more milk if needed. Divide glaze among 4 small bowls. Leave one white and tint the others with pink, purple and blue food coloring. Dollop all 4 colors into separate clean bowl; using skewer, swirl to create pattern.
4. Dunk tops of cooled cupcakes into glaze. Return to rack. Stud with M&M’S caramel and sprinkle with edible glitter.
Tips:
• Garnish cupcakes with colored sprinkles, raspberries or white chocolate shavings, if desired.
• For festive cupcakes, tint glaze to a holiday hue with a few drops of food coloring in desired color.
