Line mini cupcake pan with foil liners. Mix cake according to manufacturer’s instructions. Use a #40 purple scoop (1 2/3 tbs.) to deposit 0.5oz batter into each cavity. Bake at 350 ͦF until cupcakes spring back lightly when touched. Let cool completely.
Pipe on a swirl of buttercream and sprinkle with sanding sugar or pearls.
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