Do you have a summer bride in your future? Surprise her with cupcakes for her bridal shower or wedding reception. These cupcakes will adapt to many themes she may be working with. Just add icing and your decorations. Our cupcake recipe can go to a very formal occasion or a casual picnic without missing a beat. Enjoy making or eating this delicious cupcake recipe.
Makes 6 cupcakes:
6 tablespoons butter softened or soft margarine
Generous 3/8 cup superfine sugar
2 eggs lightly beaten
½ cup all-purpose flour
1 tablespoon unsweetened cocoa
1 teaspoon of baking powder
1 ¼ ounces fondant
Confectioners’ sugar for dusting
1 cup butter, room temperature
1 cup powdered sugar
¼ teaspoon vanilla extract
8 oz. jar of marshmallow crème
To make the cupcakes:Preheat the oven to 350 degrees F. Put 6 paper muffin cases in a muffin pan.
Put the butter, sugar and vanilla extract in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour, cocoa and baking powder and, using a large metal spoon, fold into the mixture. Spoon the batter into the paper cases.
Bake the cupcakes in the preheated oven for 20-25 minutes, or until well risen and firm to the touch. Transfer to a wire rack and let cool.
To make hearts: Knead the fondant until pliable, then add a few drops of food coloring. (If you are coloring your hearts). Roll out the fondant to a thickness of ¼ inch or 5 mm on a counter dusted with confectioners’ sugar. Using a small heart shaped cutter, cut out 6 hearts. Put them on a tray lined with waxed paper and dust with confectioners’ sugar. Let dry for 3 to 4 hours.
For icing: In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remaining powdered sugar and mix until light and fluffy. Add food coloring. Add vanilla and stir in the marshmallow crème until well blended. Frost cupcakes and decorate.
Tested in the THASCkitchen. Photos by THASC. THASCis a unique small American business producing cards and other promotional products. www.thasc.com
In a bowl, combine the cake mix, buttermilk, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Transfer to a 13 inch x 9 inch x 2 inch baking pan coated with cooking spray or for a two layer cake, use two 9 inch round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat cream cheese until fluffy. Gradually beat in milk and pudding mix until well blended.
For rectangular cake, spread cream cheese mixture over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.
For two 9 inch round cakes, spread half cream cheese mixture over one cake layer. Top with other cake layer and spread remaining cream cheese mixture. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.
*Use three 8″ round baking pans for a 3 layer cake*