Bailey’s Teddy Bear Cupcakes
Yield: 12 cupcakes

1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
7 tablespoons unsalted butter (softened)
3/4 cup sugar
2 large eggs
2/3 cup whole milk
1 teaspoon vanilla extract

Icing:
1 cup bear shaped graham crackers
1 16 oz. container butter cream frosting
Colored sprinkles

1. Preheat oven to 350°.
2. Using an electric mixer, beat butter, sugar and vanilla together until well combined and light in color.
3. Add eggs, one at a time, beating after each addition, until fully combined.
4. In a medium bowl sift together, flour, baking powder and salt.
5. Gradually add flour to creamed mixture lightly mixing until combined, alternate small amounts of flour with milk, ending with flour. Mix just until combined. It is important not to over mix in this step.
6. Line cupcake tin with paper liners. Using an ice cream scoop, evenly distribute batter between the 12 cups, making sure not to fill each cup more than 2/3’s full.
7. Bake 20 minutes or until a toothpick, inserted, comes out clean.
8. Let cool in tins for a few minutes and then transfer to a wire rack to cool completely.
9. When cupcakes are completely cool, ice each cupcake with butter cream frosting. Add sprinkles to the center of the cupcake and place three bear cookies around the edges.