Baby Shower Cupcakes - cooking recipe

Ingredients

8 tbsp (1 stick) butter, chopped, at room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
2 None eggs
1 3/4 cups self-rising flour, sifted
2/3 cup milk
12 None ready-made sugar flowers
None None FOR THE BUTTERCREAM
12 tbsp (1 1/2 sticks) butter, chopped, at room temperature
1/2 tsp vanilla extract
2 1/4 cups powdered sugar, sifted
1/4 cup milk
None None Few drops of food color of choice (optional)

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Beat butter and granulated sugar in a large bowl with an electric mixer until light and fluffy. Beat in vanilla.
Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon into muffin cups, filling each 2/3 full.
Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the buttercream, beat butter and vanilla in a bowl with electric mixer until creamy. Gradually beat in powdered sugar and milk. Tint with food color of choice, if desired.
Spread cooled cakes with a generous amount of buttercream. Decorate with sugar flowers. Arrange on a tiered stand.