Mini Pink Cupcakes

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Okay what can I say... these are adorable and very girl-y! And because they are mini size that means you can eat more of them!

Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 24

Preheat oven to 350 degrees F.
Line two 12 mini muffin trays with mini paper liners or spray muffin pans well with non-stick cooking spray.
In medium bowl sift together cake flour, baking powder, and salt. Set aside.
Add vanilla to milk and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or using an electric beater, cream butter and sugar until light and fluffy. Add the flour mixture and milk in 3 batches, beating between additions and scraping down the sides of the bowl until dry and wet ingredients are incorporated.
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff but not dry. Fold egg whites gently into batter. Do not over mix. Spoon the batter evenly into the mini cups of the prepared muffin tray. Bake for 15 to 20 minutes until tops spring back when lightly touched, and cupcakes are lightly golden around the edges. Remove cupcakes from oven and let cool completely before icing them.

Put the berries in a sieve over a small bowl. To remove the seeds, mash the berries with a spatula, forcing the pulp into the bowl. You need about 1 tbsp. of raspberry pulp for the icing. Set aside.
Cream the butter until light. Beat in icing sugar and raspberry pulp until smooth and spreadable, if necessary scrape down the sides of the bowl. Add more icing sugar or raspberry pulp if consistency is not spreadable.
Garnish with fresh raspberries or sugared edible flowers. Serve. Makes 24 mini cupcakes.