Preheat oven to 350°F. Line muffin tins with baking cups.
Sift the flour, baking powder, and salt. Set mixture aside.
In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until blended.
Add vanilla, flour mixture and milk. Beat until just combined.
Fill baking cups 2/3 to 3/4 full.
Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Prepare Vanilla Buttercream Frosting. Divide frosting into 4 small bowls. Using food colors, tint frosting.
Use large round tip to make swirls in pink, blue or yellow to make the flower. Use a leaf tip to add leaves in green frosting.
To make grass, use a small round tip and green frosting. Squeeze decorating bag until a round ball forms, then release pressure from decorating bag and pull up quickly to create pointed ends.
Preheat oven to 350°F. Line muffin tins with baking cups.
Sift the flour, baking powder, and salt. Set mixture aside.
In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until blended.
Add vanilla, flour mixture and milk. Beat until just combined.
Fill baking cups 2/3 to 3/4 full.
Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Prepare Vanilla Buttercream Frosting. Divide frosting into 4 small bowls. Using food colors, tint frosting.
Use large round tip to make swirls in pink, blue or yellow to make the flower. Use a leaf tip to add leaves in green frosting.
To make grass, use a small round tip and green frosting. Squeeze decorating bag until a round ball forms, then release pressure from decorating bag and pull up quickly to create pointed ends.
