Text 22997, 84 rader
Skriven 2015-01-17 08:40:38 av Dave Drum (1:261/38.0)
Ärende: BH+G 2484
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Frosty Cupcakes
 Categories: Cakes, Desserts, Citrus, Chocolate
      Yield: 30 servings

     16 oz (to 20 oz) 2 layer white
           - cake mix
      1 c  All-purpose flour
      1 c  Sugar
    1/2 ts Salt
  1 1/3 c  Water
      8 oz Carton sour cream
      4    Egg whites
      2 tb Oil
      2 ts Fine shredded orange peel
      1 ts Vanilla
      1 c  Miniature semisweet
           - chocolate pieces
     30    Mini powdered sugar
           - doughnuts
           Powdered sugar
           Decorative small candies and
           - orange fruit gel candy
           - slices

MMMMM----------------ORANGE BUTTERCREAM FROSTING---------------------
    3/4 c  Butter; softened
  7 1/2 c  Powdered sugar
    3/4 ts Fine shredded orange peel
      6 tb Orange juice or milk
  1 1/2 ts Vanilla
           Orange juice or milk

  In a large mixing bowl beat butter with an electric mixer
  on medium speed until smooth. Gradually add 3 cups of the
  powdered sugar, beating well. Slowly beat in the orange
  peel, 6 tablespoons orange juice, and the vanilla.
  Gradually beat in the remaining sugar. Beat in enough
  additional orange juice or milk (1 teaspoon at a time) to
  reach spreading consistency.

  Preheat oven to 325øF/163øC.

  Line the cups of five or six 6-cup foil muffin pans with
  paper bake cups; set aside.

  In a large mixing bowl stir together the cake mix, flour,
  sugar, and salt. Add the water, sour cream, egg whites,
  vegetable oil, orange peel, and vanilla. Beat with an
  electric mixer on low speed just until combined. Beat on
  medium speed for 2 minutes, scraping sides of bowl
  occasionally. Fold in chocolate pieces. Spoon into the
  prepared muffin cups, filling each two-thirds full.

  Bake for 18 to 20 minutes or until a wooden toothpick
  inserted in centers comes out clean. Cool in pans on a
  wire rack for 5 minutes. Remove cupcakes from pans and
  cool completely on wire rack.

  Return cooled cupcakes to pans. Frost cupcakes with Orange
  Buttercream Frosting. Top with mini doughnuts. Fill in the
  holes in the doughnuts with frosting. Sprinkle powdered
  sugar over frosting plug. Decorate doughnuts as faces by
  attaching small candies with frosting for the eyes and
  pieces of orange fruit gel candy slices for the noses.

  MAKE-AHEAD DIRECTIONS: Place undecorated cupcakes in an
  airtight container; cover. Store at room temperature for
  up to 3 days or freeze for up to 3 months. Thaw cupcakes,
  if frozen. Decorate as directed before giving as gifts.

  Better Homes & Gardens | December 2014

  MM Format by Dave Drum - 22 December 2014

  Uncle Dirty Dave's Archives

MMMMM

... What you eat and drink is 50% of life. - Gerard Depardieu

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)