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    Easter Cupcakes


    Source of Recipe


    Unknown

    List of Ingredients




    Easter Cupcakes


    3/4 cup Margarine or butter
    1 1/2 cup sugar
    3 Eggs
    3/4 cup Milk
    1 tsp. Almond extract
    2 1/4 cup flour
    2 1/2 tsp. Baking powder
    3/4 tsp. Salt
    plain or Easter decorated muffin cups
    Easter Picks
    Easter Imperial candies or other small candy

    Frosting:

    light green food color
    1/3 cup water
    6 cups powder sugar
    3/4 cups shortening
    1/2 tsp. salt
    1/4 tsp. almond flavoring
    1/4 tsp. clear vanilla flavoring
    1/8 tsp. butter flavoring

    Recipe




    Preheat oven to 375 degrees F.

    Place baking cups in muffin pan.

    Place all ingredients in bowl of electric mixer. Mix on low speed until
    thoroughly combined, scraping bowl frequently. Increase speed to
    medium and beat for four minutes. Pour into muffin cups.

    Bake 25-30 minutes. Do not over bake.

    Cool on wire rack for 10 minutes, then remove cupcakes from pan and continue cooling on rack.

    Frosting:

    Mix 4 cups of sugar with water, one cup at a time, beating after each
    addition at low speed. Alternately add shortening and remainder of
    sugar. Add salt and flavorings; beat at low speed until smooth.

    It is best to use a heavy duty mixer. To avoid powder sugar from going all over, cover your bowl with a towel while mixing.

    Add 3-4 drops of green food color to frosting. If color is too light
    use a little more..

    Frost each cupcake with the icing. Place about 10-12 candies on each of the cupcakes. Stick the pick into the center of the cupcake. Add any additional decorations you would like.

 

 

 


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