Mother’s day cupcakes

Cream cheese frosting decorated with chocolate shavings, coconut shreds, toffee bits, almond slivers & sprinkles

Mini red velvet cupcakes from Paula Deen

Instead of making large cupcakes, I made mini ones and decreased the cooking time to about 10 minutes. To check whether it is ready, insert a toothpick (or chopstick/skewer) to the center and removing it. If it comes out with batter stuck to it, cook for another 5-10minutes. Repeat until the toothpick comes out non-gooey.

Judging by the colour of my cupcakes, I would recommend adding more red food colouring, but that’s just for aesthetics.

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