Teacup Cupcakes

Preheat the oven to 350 degrees F. Butter and flour inside of eight oven-safe teacups; place on a baking tray. Cream the butter and sugar until fluffy. Add eggs, one at a time, while you continue to stir. Add vanilla, white chocolate, flour, baking powder, and milk; stir after each.

Divide batter evenly among the teacups until about 2/3 full. Bake until tops spring back when you touch them, about 20 minutes; cool on a wire rack. Meanwhile, divide frosting into four 1/2-cup portions. Add food coloring, one drop at a time, to create pastel shades. Frost cakes and sprinkle with coconut flakes. Makes 8.