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Easter Flower Cupcake (Food Network Kitchens) Recipe

Easter Flower Cupcake (Food Network Kitchens) Recipe

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Easter Flower Cupcake (Food Network Kitchens)

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Ingredients:

Serving

1 vanilla cupcake , recipe follows
2 to for 4 tbsp white fluff frosting , recipe follows
pink and yellow sanding sugar
5 pink candied jordan almonds
1 red jujube
1 piece green fruit-by-the-foot
2 2/3 cups sugar
1 cup (2 sticks) unsalted butter , cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 tsp pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 tsp baking powder
1/2 tsp fine salt
1/4 cup whole milk
2 tsp pure vanilla extract
10 tbsp unsalted butter, softened
5 cups confectioners' sugar
1/2 cup marshmallow fluff
pinch fine salt

Directions:

Frost the cupcake. Top with pink sanding sugar. Place Jordan almonds on top in a flower petal pattern. Press a jujube candy in the center of the flower. Cut the fruit-by-the- foot to make the flower stem, press onto the cake.
Vanilla Cupcakes:
Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: easy
Fluff Frosting:
Whisk the milk and vanilla extract together in a small bowl.
Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.
Yield: 3 3/4 cups
Copyright 2009 Television Food Network, G.P. All rights reserved
Click herefor the next cupcake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	10765.19 Kcal (45072 kJ)
Calories from fat	2094.39 Kcal
		% Daily Value*
Total Fat	232.71g	358%
Cholesterol	1296.76mg	432%
Sodium	1766.09mg	74%
Potassium	3287.59mg	70%
Total Carbs	2122.8g	708%
Sugars	1559.44g	6238%
Dietary Fiber	14.06g	56%
Protein	93.84g	188%
Vitamin C	19mg	32%
Vitamin A	2.6mg	85%
Iron	28mg	156%
Calcium	1410mg	141%

Amount Per 100 g
Calories	333.91 Kcal (1398 kJ)
Calories from fat	64.96 Kcal
		% Daily Value*
Total Fat	7.22g	358%
Cholesterol	40.22mg	432%
Sodium	54.78mg	74%
Potassium	101.97mg	70%
Total Carbs	65.84g	708%
Sugars	48.37g	6238%
Dietary Fiber	0.44g	56%
Protein	2.91g	188%
Vitamin C	0.6mg	32%
Vitamin A	0.1mg	85%
Iron	0.9mg	156%
Calcium	43.7mg	141%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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