Cupcake:

• 2 3/4 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter
• 1 2/3 cups sugar
• 5 egg whites
• 2 1/2 tsp vanilla
• 1 1/4 cups milk

Preheat oven to 350°.

Mix flour, salt, and baking powder. Set aside. Beat butter about 30 seconds to lighten. Add sugar, about 1/3 cup at a time, mixing well after each addition and scraping bowl, as necessary. Add egg whites 1 at a time and mix well after each addition. Add vanilla, and then add flour alternately with milk in three additions.

Fill mini muffin cups about 2/3 full and bake 12-16 minutes.

Frosting:

• 3/4 cup butter
• 1 tsp vanilla
• pinch salt
• 4 cups powdered sugar
• 2 tbsp milk

Cream butter. Add vanilla and salt.

Beat in powdered sugar, scraping bowl, as necessary. Add milk to thin to desired consistency.

To assemble:

Fit an open star tip (#18) on a pastry bag, and fill with frosting. On each cupcake, pipe 6 lines from the center of the cupcake, out to the edge, making an evenly spaced “spoke-like pattern” on each. With the same tip, start in the center and make a loop by going down one side of each spoke, turning at the edge of the cupcake and following the next spoke back into the center. Repeat ending with 6 loops. Place black gummy raspberry in center of each cupcake.

Place 2 sheets of tissue paper inside pail. Cut dry oasis to fit inside pail. Thread wooden skewer through green licorice. Thread spearmint leaf on skewer and then cupcake. Repeat to make 6 additional flowers. Arrange flowers in pail. Place remaining cupcakes on platter. Store loosely covered.