# What You'll 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, 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 whole 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
# Directions:
01 - Preheat oven to 350°F. Line a mini muffin tin with 24 mini cupcake liners.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add dry ingredients in two parts, alternating with milk, mixing gently until just combined.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, mixing well. Add vanilla, salt, and enough milk to reach desired consistency. Beat until smooth and fluffy.
09 - Frost cooled cupcakes with buttercream using a piping bag or small spatula.
10 - Roll fondant into small balls for beads and form a short chain. Shape a small cross using a cutter or knife. Attach beads and cross together using a damp brush. Set aside to firm up.
11 - Place a fondant rosary on each frosted cupcake just before serving.
