Petits Fours

Makes 25 mini cupcakes

The decorations on these petits fours are so pretty it will look like you flew to Paris and brought back dessert. The cupcakes are perfect for a baby or bridal shower, a Sweet Sixteen party, Easter, or an afternoon tea.

• 25 mini vanilla cupcakes baked in white paper liners
• 1 can (16 ounces) vanilla frosting
• Red, yellow, purple, neon green, and blue food coloring (available at baking supply stores or see Sources)

1. Spoon ¼ cup of the vanilla frosting into a ziplock bag, press out the excess air, and seal. Divide the remaining vanilla frosting into 5 small microwavable bowls. Tint each bowl a different pastel color with the food coloring. Cover the frostings with plastic wrap until ready to use to prevent them from drying out.
2. Line a cookie sheet with wax paper. Working with one bowl of frosting at a time, heat in the microwave, stirring frequently, until it is the texture of lightly whipped cream, 4 to 5 seconds (see Dipping Cupcakes).
3. Holding a cupcake by its paper liner, dip it into the frosting just up to the edge of the liner, 5 cupcakes of each color. After dipping, hold the cupcake above the surface and allow the excess frosting to drip back into the bowl. Carefully invert the cupcake and place on the cookie sheet. When the frosting becomes too thick, microwave for several seconds, stirring frequently.
4. Snip a 1/16-inch corner from the bag with the vanilla frosting. Pipe small decorations on each cupcake, using the same decorations on each set of colors (keep the decorations minimal for a more sophisticated look).
5. Arrange the cupcakes on a serving platter in 5 rows of 5 cupcakes.