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    Spring Polka Dot Cupcakes


    Source of Recipe


    Linda's Busy Kitchen

    List of Ingredients




    Cupcakes
    1 package Betty Crocker® SuperMoist® white cake mix
    1 1/4 cups water
    1/3 cup vegetable oil
    1 box (4-serving size) orange-flavored gelatin
    3 egg whites
    Bright Buttercream Frosting
    3 cups powdered sugar
    1/3 cup butter or margarine, softened
    1 teaspoon vanilla
    2 to 3 tablespoons milk
    Yellow, red and blue food colors
    1/3 cup white baking chips

    Recipe



    1.
    Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin
    cups.
    2.
    In large bowl, beat cake mix, water, oil, gelatin and egg whites with
    electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes,
    scraping bowl
    occasionally. Divide batter evenly among muffin cups (about 2/3 full).
    3.
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
    Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30
    minutes.
    4.
    Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with
    electric mixer on low speed until well blended. Beat in vanilla and 2
    tablespoons
    of the milk. Gradually beat in just enough of the remaining milk to make
    frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6
    drops
    yellow food color into frosting in one bowl. Stir 4 drops red food color
    into frosting in second bowl. Stir 6 to 8 drops blue food color into
    frosting
    in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting
    in fourth bowl.
    5.
    Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white baking
    chips, flat side up, into frosting on each cupcake to resemble polka dots.
    Store
    loosely covered at room temperature.

 

 

 


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