Spring cupcakes
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Spring cupcakes
  Cupcakes    Cakes    Kids  
Last updated 6/12/2012 1:24:37 AM. Recipe ID 58221. Report a problem with this recipe.
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      Title: Spring cupcakes
 Categories: Cakes, Kids
      Yield: 1 Servings
 
  1 1/2 c  Flour; cake & pastry
           -sifted
      1 c  Sugar; granulated
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Butter; softened
    1/2 c  Milk
      2    Eggs
      1 ts Vanilla

MMMMM--------------------EASY FLUFFY FROSTING-------------------------
    1/2 c  Corn syrup
      1    Egg white
      1 ts Lemon juice

MMMMM---------------------FOR EASTER BUNNIES--------------------------
           Smarties or M&Ms
           Licorice or Fruit Roll ups
           Marshmallows; pink

MMMMM-------------------FOR FLOWERPOT CUPCAKES------------------------
           Coconut -shake with 4 drops
           -green food colouring in jar
           Gumdrops - cut up
 
  In bowl combine flour, sugar, baking powder and salt. Using electric
  mixer at low speed, blend in butter, milk, eggs and vanilla; beat for
  2 minutes at medium speed. Spoon batter in 16 large greased or paper
  lined muffin cups. Bake at 375F for 12 to 16 minutes or till tester
  inserted in centre comes out clean. Transfer to rack and cool.
  
  Easy Fluffy Icing: In saucepan over high heat, heat corn syrup (or
  microwave at High for 1 1/2 - 2 minutes) till boiling. In bowl, beat
  egg white with lemon juice till frothy; gradually blend in boiling
  corn syrup and beat till stiff peaks forms, about 4 minutes. Dip tops
  of cooled cupcakes in icing.
  
  MAKES: 16 Cupcake
  
  FOR EASTER BUNNY CUPCAKES: Use Smarties or M&Ms for eyes, licorice or
  sliced fruit roll ups for whiskers. Cut pink marshmallows into
  quarters for ears.
  
  FOR FLOWERPOT CUPCAKES: Sprinkle tops with flaked coconut that has
  been shaken in a jar with 4 drops green food colouring. Arrange cut
  up gumdrops to form petals.
  
  from Canadian Living magazine
 




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Recipe ID 58221 (Apr 03, 2005)

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