Engagement Ring Mini Cupcakes

With a nod to the sapphire engagement ring, colourful rock candy embellishes these bite sized treats.

Ingredients

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1

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 58 mini muffin cups.
2

Make cake batter as directed on box. Divide batter evenly among muffin cups, each about two-thirds full. If necessary, refrigerate any remaining batter until ready to use.
3

Bake 11 to 14 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4

In small bowl, stir icing sugar and 3 tablespoons milk until smooth. Add additional milk 1 teaspoon at a time, until desired spreading consistency. Frost cupcakes. Top with rock candy pieces. Store loosely covered.

Using a scoop makes spooning cupcake batter quick, less messy and also ensures cupcakes will be the same size. Use a #70 or small-sized spring-loaded ice cream scoop that is equal to about 1 tablespoon.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.