Spring Cupcakes
Contributed by Diane S.
M/C Formatted by Diane [spangen@home.com]
* Exported from MasterCook *
Vanilla Cupcakes
Recipe By : Woman's Day Magazine, March 7, 2000
Serving Size : 12 Preparation Time :0:35
Categories : Desserts/Cakes Desserts/Miscellaneous
Amount Measure Ingredient -- Preparation Method
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5 tablespoons plus 1 tsp stick butter or margarine --
not spread, (1/3 cup) -- softened
2/3 cup sugar
1/2 teaspoon each baking powder and baking soda
1 large egg
1/2 teaspoon vanilla extract
2/3 cup light buttermilk or plain lowfat yogurt
1 1/3 cups all-purpose flour
Vanilla Frosting (see recipe below)
Decorations (see instructions below)
Heat oven to 350F. Line 12 regular-size (2 1/2-in diam) muffin cups with
paper or foil liners.
Beat butter, sugar, baking powder and baking soda in a large bowl with mixer
on high speed 1 minute or until well blended. Add egg and vanilla; beat 2
to 3 minutes until fluffy. Reduce mixer speed to low and beat in buttermilk
(batter will look curdled), then flour just until blended. Spoon into the
lined muffin cups.
Bake 20 to 25 minutes until a wooden pick inserted in centers of cupcakes
comes out dry. Cool in pan on a wire rack 5 minutes, then turn out on rack
to cool completely.
Frost cupcakes, refrigerated at least 15 minutes (to keep decorations from
sinking into the frosting), then decorate as directed. Refrigerate in a
covered rigid container up to 1 day.
Per cupcake (with 2 tbsp frosting: 286 cal, 3 g prot, 40 g carb, 0 g fiber,
13 g fat (6 g sat fat), 41 mg chol, 181 mg sodium
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NOTES : Tip: These cupcakes are excellent, but you can substitute other
unfrosted cupcakes or vanilla frosting, purchased or homemade.
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* Exported from MasterCook *
Vanilla Frosting
Recipe By : Woman's Day Magazine, March 7, 2000
Serving Size : 1 Preparation Time :0:10
Categories : Desserts/Frosting
Amount Measure Ingredient -- Preparation Method
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3/4 stick butter (6 tablespoons) -- softened
6 tablespoons solid vegetable shortening
3 cups confectioners' sugar
2 tablespoons light buttermilk or plain lowfat yogurt
1 teaspoon vanilla extract
Beat the butter and shortening in a large bowl with mixer on high speed
until well blended.
Reduce speed to medium-low, add remaining ingredients and beat until
blended. Increase speed to high and beat about 2 minutes until smooth and
fluffy.
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DECORATIONS
NOTES : As you make the decorations, place them in a waxed-paper-lined pan
to set or dry. Decorations can be made up to 1 week ahead. Store at room
temperature in rigid containers with a double layer of waxed paper between
layers.
* Exported from MasterCook *
Four-Leaf Clover Cupcakes
Recipe By : Woman Day's Magazine - March 7 , 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts/Cakes Desserts/Miscellaneous
Amount Measure Ingredient -- Preparation Method
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cornstarch
1 jar green crystal sugar (2.25 oz - 1/3 cup) -- scant
24 regular-size white marshmallows
small heart-shaped cookie cutter--
1 1/4 inch across widest part
12 unfrosted Vanilla Cupcakes (see recipe)
Vanilla Frosting (see recipe)
Dust work surface and rolling pin with cornstarch. Spread green sugar on a
plate.
Place marshmallows on their sides (see Cooking Lesson below). Roll out each
until 2 1/2 inch long.
One at a time, moisten 1 side with a brush or finger dipped in water. Press
marshmallow into green sugar to coat; cut out 2 hearts. Let dry at least 1
hour.
Pipe frosting (see note to Pipe frosting) or spread on cupcakes. Place 4
hearts on each, points meeting in center. Refrigerate until ready to serve.
Cooking Lesson: For Four-Leaf Clover Cupcakes: Moisten rolled-out
marshmallows, then dip in green crystal sugar. Using a small heart-shaped
cookie cutter, cut 2 clover leaves from each.
To Pipe Frosting: Scrape about half the frosting at a time into a
quart-size ziptop freezer bag; snip off tip of one bottom corner.
For Four-Leaf Clover, Pipe a circle of fat dots around edge of cupcake.
Repeat working towards middle.
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* Exported from MasterCook *
Balloon Cupcakes
Recipe By : Woman's Day Magazine - March 7, 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts/Cakes Desserts/Miscellaneous
Amount Measure Ingredient -- Preparation Method
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2 each cherry, blue raspberry and green apple
Air Heads bars for the balloons (see Tip)
1 grape Air Heads bar for the string
12 unfrosted Vanilla Cupcakes (see recipe)
Vanilla Frosting (see recipe)
confetti candy decors
Using scissors, cut each color Air Heads bar into 6 equal pieces.
Balloons: On cutting board, trim each piece into a teardrop-shaped balloon
(see Cooking Lesson).
Strings: Cut grape bar in half crosswise. Cut each half lengthwise in 18
narrow strips.
Wrap 1 end of each string around point of a teardrop.
Pipe frosting (see To Pipe Frosting) or spread on cupcakes. Sprinkle
confetti around edge of frosting; top with 3 balloons. Refrigerate until
ready to serve.
Tip: Air Heads candy bars come in assorted colors; they can be found in
individual packages at candy counters and in bags in supermarkets.
Cooking Lesson for Balloon Cupcakes: Cut each Air Heat bar in 6 pieces.
Trim each into a teardrop-shaped balloon. For strings, cut bar in half,
then in long narrow strips. Wrap around point of each balloon.
To Pipe Frosting: Scrape about half the frosting at a time into a
quart-size ziptop freezer bag; snip off tip of one bottom corner. For
Butterfly Cupcakes: Pipe a circle of fat dots around edge of cupcake.
Repeat, working toward middle.
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* Exported from MasterCook *
Bumblebee Cupcakes
Recipe By : Woman's Day Magazine, March 7, 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts/Cakes Desserts/Miscellaneous
Amount Measure Ingredient -- Preparation Method
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12 yellow fruit chews (such as Starbursts)--
for the bodies -- unwrapped
12 pieces black licorice string (5 1/2-inch each)--
for the stripes
1 teaspoon unsweetened cocoa powder
Vanilla Frosting (see recipe)
Vanilla Cupcakes (see recipe)
24 almonds-- -- sliced
for the wings
If needed, warm fruit chews between the palms of your hands or by microwave
briefly. Roll into 1-inch logs, tapering both ends. Wrap a piece of
licorice string around each, pressing ends of string into bottom of bees.
(If the string starts to unravel, glue it in place with a small piece from
another yellow fruit chew.) Press in eyes.
Stir cocoa powder into frosting until blended. Pipe (see To Pipe Frosting),
or spread on cupcakes. Set a bee on each; push a wing into frosting on both
sides of body. Refrigerate until ready to serve.
To Pipe Frosting: Scrape about half the frosting at a time into a
quart-size ziptop freezer bag; snip off tipof one bottom corner. For
Bumblebee Cupcakes: Lightly score a triangle on each cupcake as outline for
beehive. Starting at top of hive, pipe back and forth in overlapping layers
to wide end.
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* Exported from MasterCook *
Flower Cupcakes
Recipe By : Woman's Day Magazine - March 7, 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts/Cakes Desserts/Miscellaneous
Amount Measure Ingredient -- Preparation Method
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72 white mini marshmallows
72 candy buttons, removed from paper
green liquid, gel or paste food color
Vanilla Frosting, see recipe
12 unfrosted Vanilla Cupcakes (see recipe)
One at a time, press marshmallows flat on work surface and press a candy
button onto center. (If buttons don't stick, moisten with water or glue on
with frosting.)
With tip of pointed scissors, snip 5 slits around edge of each marshmallow.
Stir food color into frosting until bright green. Pipe (see To Pipe
Frosting) or spread on cupcakes. Set 5 flowers on each. Refrigerate until
serving.
To Pipe Frosting: Scrape about half the frosting at a time into a
quart-size ziptop freezer bag; snip off tip of one bottom corner. For
flowers cupcakes: Pipe in a spiral from edge to center.
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* Exported from MasterCook *
Sunny Sammy Cupcakes
Recipe By : Woman's Day Magazine - March 7, 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts/Cakes Desserts/Miscellaneous
Amount Measure Ingredient -- Preparation Method
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yellow and red liquid, gel or--
paste food color
Vanilla Frosting (see recipe)
2 quart-size ziptop freezer bags
1 jar yellow crystal sugar (1/3 cup, 2.25 oz) -- scant
12 unfrosted Vanilla Cupcakes (see recipe)
84 bugle-shaped baked corn snacks--
for the sun rays
24 unwrapped semisweet chocolate mini kisses-
for the eyes
Stir yellow food color into frosting until bright yellow. Scrape 1
tablespoon into a bowl; stir in red food color, a drop at a time, until
orange. Scrape orange frosting into a zip-top bag, seal and set aside for
mouths.
Scrape 1/2 cup yellow frosting into another ziptop bag; snip tip of 1
corner. One at a time, pipe frosting on 1 side of a corn snack (see Cooking
Lesson); dip in yellow sugar. Let dry for 1 hour.
Spread remaining yellow frosting on cupcakes. Chill 15 minutes. Press 7
rays, evenly spaced, into frosting on each cupcake. Press in chocolate
eyes, pointed sides down.
Snip tip off corner of bag with orange frosting; pipe mouths. Refrigerate
until ready to serve.
Cooking Lesson: Pipe frosting on one side of corn-snack bugle in a zigzag
from wide end to tip. Dip frosting in yellow sugar.
September 98 Recipes