# What You Need:
→ 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, at 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, optional: pastel pink, blue, or gold
17 - Edible silver or gold pearls for beads
18 - Small cross-shaped fondant cutter or knife
# How-To Steps:
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, cream 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 until fully combined.
05 - Add dry ingredient mixture in two portions, alternating with milk, mixing gently until just combined to avoid overdeveloping gluten.
06 - Divide batter evenly among prepared liners, filling each approximately two-thirds full.
07 - Bake for 12 to 15 minutes, or until a toothpick inserted into the center emerges clean. Cool in pan for 5 minutes, then transfer to wire rack for complete cooling.
08 - Beat softened butter until creamy. Gradually incorporate sifted powdered sugar while mixing continuously. Add vanilla extract, salt, and milk as needed to achieve desired consistency. Beat until smooth and fluffy.
09 - Apply buttercream frosting to cooled cupcakes using a piping bag or small spatula.
10 - Roll fondant into small beads and arrange into a short 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.
