Spring cupcakes

1 Servings

Ingredients

Quantity Ingredient
1½ cup Flour; cake & pastry sifted
1 cup Sugar; granulated
2 teaspoons Baking powder
½ teaspoon Salt
½ cup Butter; softened
½ cup Milk
2 Eggs
1 teaspoon Vanilla
½ cup Corn syrup
1 Egg white
1 teaspoon Lemon juice
Smarties or M&Ms
Licorice or Fruit Roll ups
Marshmallows; pink
Coconut -shake with 4 drops green food colouring in jar
Gumdrops - cut up

Directions

EASY FLUFFY FROSTING

FOR EASTER BUNNIES

FOR FLOWERPOT CUPCAKES

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 1½ - 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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