* Exported from MasterCook *
Bread, Mardi Gras King Cupcakes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Holidays Muffins/Rolls
Posted Quickbread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup granulated sugar
1 2/3 cups Unbleached All-Purpose Flour -- King Arthur
1 1/4 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
6 tablespoons soft butter
2/3 cup milk -- room temp
teaspoon Fiori di Sicilia -- OR 1 teaspoon vanilla +
1/8 teaspoon lemon oil
2 large eggs
icing:
3 tablespoons butter -- room temp
1/2 cup cream cheese -- (half of an 8-ounce
package), room temp
1/2 teaspoon vanilla extract
1/8 teaspoon lemon oil
1 tablespoon milk -- to 2T, enough to make a spreadable icing
colored sugars -- preferably purple, yellow, and green
The flavors of King Cake, Mardi Gras' signature confection, are
mirrored in these nutmeg- and lemon-scented cupcakes. Cream cheese
icing, garnished with sparkling sugars in traditional New Orleans
Mardi Gras colors, add the perfect touch.
Hands-on time: 25 mins. to 35 mins.
Baking time: 23 mins. to 25 mins.
Total time: 1 hrs 8 mins. to 1 hrs 20 mins.
Yield: 12 cupcakes
Preheat the oven to 350F. Lightly grease and flour a muffin tin. You
can also line the muffin tins with papers, and spray the insides of the papers.
To make the cupcakes: In a large mixing bowl, whisk together the
sugar, flour, baking powder, nutmeg, and salt.
Add the butter and beat with an electric mixer at low speed, until
the mixture looks sandy
Combine the milk and vanilla and add, all at once. Mix at low speed
for 30 seconds, then increase the speed to medium and beat for 30
seconds. Scrape the bottom and sides of the mixing bowl.
With the mixer running at low speed, add 1 egg. Increase the speed to
medium and beat for 30 seconds. Add the second egg, again beating for
30 seconds.
Scrape the bottom and sides of the bowl, and beat briefly, just till smooth.
Scoop the batter by heaping 1/4-cupfuls into the prepared muffin tin.
A muffin scoop works well here.
Bake the cupcakes for 23 to 25 minutes, until they've domed, and are
a light golden brown around the edges. They'll spring back when
pressed gently on top, and a toothpick inserted in the center will
come out clean.
Remove the cupcakes from the oven, and place on a rack to cool
completely before icing.
To make the icing: Combine the butter, cream cheese, vanilla, and
lemon oil in a medium-sized bowl, and beat them together until light
and fluffy.
Add the sugar gradually, beating well.
Beat in the milk a little at a time, until the frosting is a
spreadable consistency.
Spread each cake with icing, and immediately dip in gold, purple, and
green sparkling sugars, covering about 1/3 of the cupcake with each
color sugar.
Store at room temperature for several days. For longer storage, wrap
well and freeze.
Yield: 12 cupcakes
Source:
"King Arthur Flour Co."
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Per Serving (excluding unknown items): 243 Calories; 12g Fat (42.5%
calories from fat); 4g Protein; 31g Carbohydrate; trace Dietary
Fiber; 66mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2015 - 0121