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
Yields
1 Servings