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Preheat the oven to 350ºF. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
2 quantities vanilla buttercream (see recipe below) 2 quantities (48) almond cupcakes (see recipe below), baked in pink baking cups; plenty of pink heart sugar sprinkles; plenty of sugar pearls; 1 1 / 4 cup lightly salted butter, softened (2 1/2 sticks) 1 1 / 2 cup superfine sugar; 2 tsp almond extract; 5 egg; 2 cup plus 2 1/2 tablespoon of ...
HEAT oven to 350°F. PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well.
To make the cupcakes: In a medium heavy-bottomed pot, combine the stout and molasses and bring to a boil over medium-high heat. Turn off the heat and whisk in the baking soda. Set aside to cool and allow the foam to subside.
Preheat the oven to 350°F. Spread the coconut in an even layer on a rimmed baking sheet and toast until golden brown, 3 to 5 minutes. Line 16 muffin cups with paper liners. To make the cupcakes ...
Notes: These cupcakes are best eaten the day they are made. If necessary, you can bake the cakes a day ahead and then make, pipe, and toast the frosting the day you’re going to serve them. Recipe courtesy of Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever/Quirk Books, 2012.
Butter, sugar, eggs, flour; optionally frosting and other cake decorations. Media: Cupcake. A cupcake (AmE, CanE), fairy cake (BrE), or bun (IrE) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.
Preheat oven to 350ºF and line a standard cupcake pan with twelve paper baking cups. Sift together the flour, baking powder, salt, cinnamon, and nutmeg in a bowl and set aside.
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