Beauty and the Beast Tea Cup Treats

-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
-Sift flour, baking soda, and salt all together.
-Mix the dry ingredients with a wire whisk for 3 minutes
-In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
-Add the egg, and vanilla
-Mix well.
-Add flour mix and milk, ½ portion of each at a time, mix until completely combined.
-Split the batter into two.
-Add red food coloring to one batter and add yellow food coloring to the other bowl
-Spoon the batters into their own cupcake tins until ⅔'s filled.
-Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
-Cool for 10 minutes
-Remove from cupcake tins to a wire rack until totally cooled.
-Once cooled, peel the paper off the red cupcakes and put the cupcakes into a bowl, crumble them until fine crumbs
-Take the yellow cupcakes and crumble into their own bowls.
-Take the little tea cups and layer 1 TBSP of the red cake crumbs first.
-Then repeat with the yellow crumbs
-Repeat with both cake crumbs until you have two layers of red cake crumbs and two layers of yellow.

Green Vanilla Royal icing Ingredients: 

• 1 egg white
• 1 ½ C powder sugar
• 1 tsp vanilla
• ¼ cream of tarter
• green gel food coloring
• piping bag
• #70 piping tip

Directions

-Combine all ingredients into a standing mixture

-Beat on medium speed until stiff peaks form.

-Add in the green gel coloring

-Take the piping bag and cut the tip off to fit the tip

-Add in the green royal icing to the piping bag

Vanilla Frosting 

-Add the butter into a standing mixer until fluffy
-Mix on low.
-Slowly add powdered sugar and vanilla until blended.
-Add in the Yellow food coloring,
-Add the frosting to a large star tipped pastry bad.
-Twist the open end of the pastry bag to force the frosting to the tip.
-Pipe a little bit of frosting onto the top of the tea cups.
-Place a rose in the middle of the frosting and pipe a leaf using the green royal icing.