Mini Easter Cupcakes

Preheat the oven to 350 °F (175 °C) and line a mini muffin tin with silicone or paper liners, or grease it. Alternatively, use a silicone muffin tin.

In a first bowl, sift and mix the flour, baking powder, baking soda, and salt. Set aside.

In a second bowl, whisk the remaining ingredients for the Easter mini cupcakes.

Using a wooden spoon, fold the dry ingredient mixture into the wet ingredients, being careful not to overmix the batter.

Distribute the batter into the prepared mini muffin tin (fill the molds halfway, using about 1 tablespoon (15 mL) per mold) and bake for approximately 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.

Using a stand mixer or electric beaters, beat the butter, powdered sugar, and salt until the mixture is smooth and homogeneous.

Add the vanilla extract and milk, and beat the mixture for about 3 minutes or until it is airy and creamy.

Divide the vanilla frosting equally into three separate bowls. Using the gel food coloring, color one portion of the frosting pink, one blue, and one yellow. Be sure to add only a very small amount of food coloring to achieve beautiful pastel colors. The tip of a knife dipped in the coloring is usually sufficient. Otherwise, add the necessary amount of coloring until the desired color is achieved.

On a large piece of plastic wrap, spread each color of frosting side by side. Roll the plastic wrap to form a beautiful roll and cut one end to expose the frosting. Insert the roll into a piping bag fitted with a round tip. Decorate the cupcakes with the homemade frosting.