The garden vegetables are beginning to ripen
and we can't wait to eat them.
Oops, that isn't an ear of corn, that's a
fool the eye
cupcake and boy did it fool the eye
Purple Chocolat Home.
The little two year old got up on the counter
and saw it and said, "CORN!"
The 17 year old walked through the door
and said, "Gross corn - oh, ha ha, that's not
corn, that's a cupcake."
I made my cupcakes using my favorite
yellow cake recipe again from Betty Crocker.
Betty Crocker's Bonnie Butter Cake Recipe
2/3 C. butter
1 3/4 C. sugar
1 1/2 tsp vanilla
3 C. cake flour or 2 3/4 C. all purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 C. milk
Heat oven to 350.
In large mixer bowl, mix butter, sugar, eggs and vanilla
until fluffy. Beat 5 minutes on high speed, scraping
bowl occasionally. On low speed, mix in flour, baking
powder and salt alternately with milk.
Pour into prepared cupcake pans. Bake for 20-25
minutes or until they spring back. Let cool.
Butter Frosting Recipe
1/2 C. softened butter
4 C. powdered sugar
1 tsp. clear vanilla
2-3 T. water
In mixing bowl with wire whip on, beat the
butter and powdered sugar together with the
water, adding additional water if needed one
tablespoon at a time. Whip until fluffy.
Just tint your frosting a little yellow, spread
three cupcakes with the yellow frosting
and begin playing with your food.
I bought a variety of yellow Jelly Bellys
and arranged them randomly. Let your frosting
set up a bit before you begin decorating or
they might want to slide off.
I will be posting this with