Mini Cupcakes

Spring is just arriving and what better way to celebrate by baking some spring-colored mini cupcakes. My favorite color is turquoise, which is why I love these cupcakes even more. These vanilla cupcakes with irish creme frosting are the perfect scrumptious dessert. Here is what you'll need:

For the frosting:
6 cups sifted confectioner's sugar
1 stick unsalted butter at room temperature
1 tbsp vanilla
1/2 cup milk
1 pastry bag and coupler
Blue and yellow food coloring
Wilton tip #12

For the cupcakes:
1 box of Betty Crocker Super Moist Vanilla Cake Mix
3 eggs
24 mini cupcake liners
1 cup water
1/2 cup vegetable oil

Instructions:
1. Sift the cake mix and add the oil, eggs and water in a large bowl and beat with an electric mixer on medium speed for about 3 minutes.
2. Using a large spoon, fill each cupcake liner no more than halfway to the top and bake at 350 degrees for 25 minutes. Once removed from the oven, let cool completely.
3. Beat the room temperature butter on low speed until creamy. Gradually add the confectioner's sugar 1/2 cup at a time while beating on medium speed. Add each 1/2 cup of confectioner's sugar once the previous confectioner's sugar has been mixed thoroughly. Add a milk as needed if your frosting becomes too thick or dough-like. Once you have reached your desired consistency, add vanilla and beat on medium speed until the vanilla is mixed in. Add equal amounts of yellow and blue food coloring and stir in the coloring with a spatula until the coloring is distributed evenly.
4. Once the cupcakes have cooled completely, attach the #12 tip to the pastry bag and fill the pastry bag about 3/4 with frosting. Remove the cupcakes from the baking pan. Hold your pastry bag about 1 inch directly above the cupcake. Holding the pastry bag in one spot, squeeze a dollop of frosting on the cupcake. Repeat with all cupcakes.