CUP CAKE TOWER RECIPES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups and mini paper baking cup in each of 18 mini muffin cups.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time. Beat in 1 teaspoon vanilla. On low speed, gradually beat in flour mixture, alternately with 2/3 cup milk, beating just until blended. Divide batter evenly among muffin cups.
• Bake regular cupcakes 18 to 25 minutes, mini cupcakes 12 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat powdered sugar and 2/3 cup butter with spoon or electric mixer on low speed. Stir in 1 tablespoon vanilla and 3 teaspoons of the milk. Gradually beat in just enough remaining milk until icing is smooth and spreadable.
• Spoon 1 1/2 cups of frosting into decorating bag fitted with small round tip (#22). Frost each cupcake (regular and mini) with slightly less than 1 tablespoon frosting, making various length streamers. Divide remaining frosting between two bowls; stir red food color into one bowl to desired color. Stir in blue food color into second bowl to desired color.
• Remove paper liners from mini cupcakes, if desired. Place 1 mini cupcake on top of each regular cupcake. Pipe blue and red icings around base of mini cupcakes (on regular cupcakes) and on top of mini cupcakes, making various length streamers. Use any remaining white frosting to fill in streamers between red and blue ones. Sprinkle with stars; insert candle in top of each cupcake.