04 Sep 2006 12:42 PM Little Monster Cupcakes Prep: 40 min. Bake: 25 min. Decorate: 40 min.
Yield: 1 dozen cupcakes (3 doz. minis)
Cost per serving: $ 1.11
Cupcakes:
- 11/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick (4 oz) unsalted butter
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cups milk
Frosting:
- 1 stick (1/4 lb.) unsalted butter
- 1/2 cups shortening
- 3 cups congfectioners' sugar
- 11/2 tsp vanilla extract
- dash of salt
- assorted food coloring
- assorted tubes icing in various colors
- assorted candy, such as licorice sting, mini and regular M&M's, mini marshmallows, jellybeans and gummy candies
- Make cupcakes: Preheat oven to 350 degees. Line a 12-cup muffin tin (or mini-cupcake tin) with cupcakes liners. In a medium bowl, whisk together flour, baking powder and salt; set aside. Using an eletric mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla and beat well. Add dry ingredients alternately with milk, scraping down sides of bowl after each addition.
- Fill each muffin cup about two-thirds full. Bake until tops are springy to touch, 20 to 25 minutes (about 10 minutes for mini cupcakes). Cool in tin or on wire rack. (Cupcakes can be made to this point and kept, in an airtight container, for 1 day.)
- Make frosting: Using and eletric mixer, beat together butter and shortening for about 2 minutes. Slowly beat in congfectioners' sugar a little but at a time. Beat in vanilla and salt, and continue beating for another minute until well combined. (Frosting can be made in an airtight container and beat again before using.)
- Divide frosting among seperate containers for each color you wish to use, and add food coloring; leave some uncolored if desired. Frost cupcakes with an icing spatula.
- Use asorted icing tubes to make hair, and use assorted candies to make faces.
Per serving (1 regular-size cupcake): 437 Cal.,20 Fat (8g Sat.), 39mg Chol.,1g Fiber, 2g Pro.,62g Carb., 195mg Sod.
Send this to a friend Food
|
|
|
|
|
