| TULIP CUPCAKES Picture here Pattern here |
| Equipment: 1. Muffin pans 2. Measuring cups 3. Electric mixer 4. Rubber and metal spatulas 5. Five small pastry bags with star-shaped and fine round tips 6. Cooling racks 7. Toothpicks 8. Mixing bowls 9. Wax paper 10. Measuring spoons 11. Scissors 12. Pencil 13. Paper baking cups 14. Rolling pin 15. Craft sticks 16. Thin cardboard Ingredients: 1. One 16-oz. box Betty Crocker Golden Pound Cake mix 2. Two eggs 3. Water |
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| 4. Royal icing (see recipe
below) 5. Assorted paste food colorings 6. Sugar cookie dough (see recipe below). 7. Spearmint leaves. Directions: 1. Make up the batter according to the instructions on the cake mix box. 2. Place paper baking cup in each cup of muffin pans. 3. Fill baking cups half full and bake at 325 degrees for 35 - 40 minutes. 4. Prepare actual-size tulip patterns and make into cardboard templates. 5. Make one batch royal icing following recipe below. 6. Make one batch sugar cookie dough following recipe below. 7. Roll out sugar cookie dough on lightly floured surface to 1/4 inch thickness. 8. Lightly flour tulip template. Lay template on dough. 9. Holding template in place with finger, cut around it with knife. Cut one tulip cookie for each cupcake desired. 10. Lay craft stick on work surface. With spatula, place cookie on craft stick so that stick extends about 2 1/2 inches beyond base of tulip. Gently press cookie around stick, being careful not to distort shape. 11. Place cookie with stick on lightly greased cookie sheet. 12. Bake at 375 degrees for 8- 10 minutes or until golden brown. 13. Remove from sheets to cool completely on racks. 14. Tint royal icing as desired and smooth over front of cookie to 1/4 inch from edges. 15. With round tip, pipe untinted outline around tulip. 16. Let icing dry; insert stick in cupcake center. 17. Ice tops of cupcakes around tulips with green royal icing for "grass" using Wilton tip #233 or other fine tip. 18. Add spearmint leaf candies as shown. ROYAL ICING: Ingredients: 1. 1 lb. (3 1/2 cups) icing sugar 2. 2 extra-large egg whites 3. 1 tsp. lemon juice Method: 1. Sift sugar. 2. Beat egg whites with mixer until frothy; then begin adding sugar one tablespoon at a time. Continue beating until mixture stands in peaks. 3. Add lemon juice; mix thoroughly. Mixture should be very stiff and not shiny and should pipe easily. If necessary, add small amounts of additional egg white or sugar to adjust texture. Makes 2 - 2 1/2 cups icing. 4. To tint, place icing in bowls and mix in paste food colorings for desired shade. 5. Store icing in an airtight container as it dries out quickly and becomes brittle. 6. When using icings, cover bowls and pastry bags with damp dish towels, keeping towels away from direct contact with icings. SUGAR COOKIE DOUGH: Ingredients: 1. 1/2 cup butter 2. 1 cup white sugar 3. 1 egg 4. 3 cups all-purpose flour 5. 1/4 tsp. salt 6. 3 tsp. baking powder 7. 1/2 cup milk 8. 1/2 tsp. vanilla extract Method: 1. Cream shortening and sugar together thoroughly. 2. Add egg and beat well. 3. Mix dry ingredients together. 4. Mix milk and vanilla extract in large bowl; gradually mix in dry ingredients. 5. Add egg and mix until dough is smooth throughout. 6. Form dough into ball, wrap in wax paper, and chill until set (about one hour). |
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