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
EASY FLUFFY FROSTING
1/2 c Corn syrup
1 Egg white
1 ts Lemon juice
-FOR EASTER BUNNIES-
Smarties or M&Ms
Licorice or Fruit Roll ups
Marshmallows; pink
-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
From
Yields
1 Servings