Cupcake stand for a festive table

Preparation:

Special equipment

Ingredients:

• Cooking spray
• Flour for dusting
• 1 package (500 g) of vanilla sponge cake mix
• 1 and 1/4 cups of sour milk or kefir
• 1 jar (450 g) vanilla glaze
• 2 cups powdered sugar, divided in half
• 1-2 tablespoons lemon juice
• Red and blue food coloring

Preparation:

1. Preheat oven to 425°F (220°C). Spray mini brioche pans with cooking spray. Lightly flour them and place them on a baking sheet. Line the cupcake pans with white paper liners.
2. Mix the sponge cake batter according to package directions, substituting sour milk for the water in the recipe. Fill brioche and muffin tins two-thirds full with the batter. You should have about 18 cupcakes.
3. Bake, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center of the cupcake comes out clean. Brioche pans: 8-10 minutes; muffin pans: 12-15 minutes.
4. Remove from oven and let cool for 5 minutes, then remove and cool completely on a wire rack.
5. Prepare the cupcake icing:
   
   Mix 1/2 cup powdered sugar with enough lemon juice to create a thin, syrup-like glaze. Tint with equal parts red and blue food coloring to achieve the desired lavender color. Place the fluted cupcakes upside down on a wire rack set inside a baking sheet. Pour the glaze over the fluted cupcakes, allowing it to drip down the sides and completely cover the cupcakes. Let set.
6. Meanwhile, add enough powdered sugar (1/4 - 1/3 cup) to thicken the glaze; it should be about the same consistency as pancake batter.
7. Add 1-2 more drops of each food coloring for a more vibrant color. Place the frosting in a small zip-lock bag and snip off the corner. Pipe the frosting over the fluted cupcakes, letting it drip down the sides.
8. To make the muffin icing, combine a can of vanilla frosting with enough of the remaining granulated sugar. The icing should set slightly and hold its shape when serving. Tint with equal amounts of red and blue food coloring to achieve the desired lavender color. Transfer the icing to a pastry bag or zip-lock bag fitted with a round tip.
9. Place 12 muffins in lavender cupcake tins. Pipe frosting on top, keeping the tip just above the surface of the cupcake and lifting slightly as you press to form a ball of frosting.
10. Assembly:
    
    Evenly distribute the muffins on the largest bottom tier and garnish each with a small sprig of lavender. Evenly arrange the fluted cupcakes on the middle tier. Place 4 store-bought petit fours on the top tier. Once the stand is on the table, sprinkle everything with edible glitter.