Spring Cupcakes

Description

Makes: 16 cupcakes

Ingredients

• 1½ cups flour, cake and pastry -sifted
• 1 cup sugar, granulated
• 2 tsp baking powder
• ½ tsp salt
• ½ cup butter, softened
• ½ cup milk
• 2 eggs
• 1 tsp vanilla

Easy fluffy frosting

• ½ cup corn syrup
• 1 egg white
• 1 tsp lemon juice

Easter bunnies

• Smarties or M&Ms
• licorice or fruit roll ups
• marshmallows, pink

Flowerpot cupcakes

• coconut - shake with 4 drops - green food colouring in jar
• gumdrops - cut up

Procedures

1. In bowl combine flour, sugar, baking powder and salt.
2. Using electric mixer at low speed, blend in butter, milk, eggs and vanilla; beat for 2 minutes at medium speed.
3. Spoon batter in 16 large greased or paper lined muffin cups.
4. Bake at 375°F for 12 to 16 minutes or till tester inserted in centre comes out clean.
5. Transfer to rack and cool.

Easy fluffy frosting

1. In saucepan over high heat, heat corn syrup (or microwave at high for 1½ – 2 minutes) till boiling.
2. 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.
3. Dip tops of cooled cupcakes in icing.

Easter bunnies

1. Use Smarties or M&Ms for eyes, licorice or sliced fruit roll ups for whiskers.
2. Cut pink marshmallows into quarters for ears.

Flowerpot cupcakes

1. Sprinkle tops with flaked coconut that has been shaken in a jar with 4 drops green food colouring.
2. Arrange cut up gumdrops to form petals.