Cupcakes Archives - Page 33 of 39 - Garden Seeds and Honey Bees

Almond Sponge Cake with Chocolate Pudding Frosting

*2 Eggs
*1 cup Sugar
*1/4 cup Butter
*1/2 cup 2 percent Milk
*1 teaspoon Baking Powder
*1 teaspoon Almond Extract
* pinch of Salt
*1 cup All-purpose Flour

1. Beat in mixer the eggs and sugar and beat until thick.

2. In a sauce pan medium low heat the milk and butter just until butter is melted, remove from heat and let cool.

3. In a separate bowl combine the flour, baking powder and salt and add to the mixer bowl of creamed eggs and sugar and adding slowly melted butter and milk.
Mix until smooth.

4. Use cupcake liners of your choice in muffin tin filling each cupcake liner 3/4 full.

Preheat the oven to 350*F and bake cupcakes for 25 minutes. Makes 12 cupcakes.

Chocolate Pudding Frosting

*1 package 3.4 ounces box Jell-0 cook & serve Fudge Chocolate Pudding, not instant
*1/2 cup milk
*6 tablespoons Butter Flavored Crisco
*6 tablespoons Butter, at room temperature
*2 cups Confectioners Sugar, add more as needed
*2 tablespoons Special Dark Hershey’s Cocoa, mix in with dry confectioners sugar

Cook on medium heat the pudding and milk, whisk constantly until thickened. Remove from heat and cool.

In mixer add: cooled prepared pudding, butter flavored Crisco, butter, confectioners sugar with Cocoa and mix until desired consistency for pipping frosting on to cupcakes.

Use a pastry bag and frosting tip of your choice for pipping/frosting cupcakes.

Enjoy!

Lindy

See B. Lovely for hole in one cupcake decorating idea.

Texas Cake Cupcakes

*1 cup Water
*2 cubes of Butter

In a sauce pan put water and butter and put own medium to low heat and bring to a boil.

In bowl mix:

*2 cups Granulated Sugar
*1/4 cup Cocoa
Then add:
*2 1/2 cups Flour
*1/4 teaspoon Salt

Then add the above ingredients to the water and butter.

Beat in:

*2 eggs
*1 teaspoon Baking Soda
*1 teaspoon Vanilla
*1/2 cup Buttermilk
Pour batter into cupcake pans with cupcake liners and bake in a pre -heated oven at 400* F. for 20 minutes.

Makes 24 cupcakes, you will need all 24 to make “Get in the Cup-Cakes”

Chocolate Frosting

*1 cup Butter
*6 tablespoons Canned Milk or Cream
In sauce pan put milk or cream and butter and bring to a boil and cool slightly.

Add:

*1/4 cup cocoa
*2 lbs. Powder Sugar (minus one cup)
Mix well powder sugar and cocoa before adding to wet ingredients.
*2 teaspoons Vanilla

Beat together until smooth.

Frost all the cupcakes with the chocolate frosting unless you want the 6 sand trap cupcakes frosted white. Use some of the vanilla bought frosting or you can make your own before coloring it green.

Hint: You may want to half this chocolate frosting recipe unless you like a lot of frosting on you cupcakes.

This recipe is adapted From a Texas Cake recipe by Helen.

Note: We made these cupcakes a few days before and then frozen them. Then we took out them out of the freezer, let them thaw and then frosted and decorated them. We made a homemade marshmallow frosting for the green grass and we didn’t like the results, so we suggest using a vanilla frosting or use a bought frosting.

Grass Frosting: Color the vanilla frosting with green food coloring. Frost over 11 of the chocolate frosted cupcakes with a small amount of green frosting and then use a Multi-opening decorating tip 233 or 234. Place tip on decorating bag and fill the bag with frosting and decorate making grass.

Golf Green: For the Golf Green use 7 cupcakes frost with a small amount green frosting over the chocolate frosting then we sprinkled with green sugar sprinkles. We Used a Junior mint for the hole, pretzel for flag pole and fruit roll up for the flag.

Sand Trap: The last 6 cupcakes are frosted with brown or white frosting and sprinkle with 2 crushed Graham Crackers.

We used White Sixlets or you could use White Gum Balls, etc…..

Place the cupcakes in the shape of a golf course/green as desired.