Crocker - Betty Crocker 20 best fun cupcake recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20217-7

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 55 Minutes Start to Finish: 1 Hour 55 Minutes Makes 30 cupcakes

• Cupcakes
• 2 cups Gold Medal all-purpose flour
• 2 teaspoons baking powder
• teaspoon salt
• 1 cup butter or margarine, softened
• 1 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla
• cup milk
• 1 cup coarsely chopped candy-coated chocolate candies (about 6 oz)
• Frosting
• 1 cup granulated sugar
• cup unsweetened baking cocoa
• cup milk
• cup butter or margarine
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla
• 1 to 2 cups powdered sugar
• Garnish
• Candy-coated chocolate candies (about cup)

Heat oven to 350F. Place paper baking cup in each of 30 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.

In medium bowl, mix flour, baking powder and salt; set aside.

In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cup milk, about half at a time, beating just until blended.

Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle batter in each cup with 1 heaping teaspoon chopped candies.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

In 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in cup milk, cup butter and the corn syrup. Heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes, stirring occasionally. Remove from heat; beat in 1 teaspoon vanilla and enough powdered sugar with spoon until frosting is smooth and spreadable. Frost cooled cupcakes. Garnish each with 5 candy-coated chocolate candies.

1 Cupcake: Calories 280; Total Fat 11g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 45mg; Sodium 170mg; Total Carbohydrate 41g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 3

Tip Choose colors of the candy-coated chocolate candies to match the holiday, such as red and green for Christmas.

Prep Time: 1 Hour 25 Minutes Start to Finish: 3 Hours Makes 24 cupcakes

Turn simple chocolate cupcakes into winning cupcakes with simple pretzel and candy game-time decorations.

• Cupcakes
• 1 box Betty Crocker SuperMoist devils food cake mix
• Water, vegetable oil and eggs called for on cake mix box
• Frosting
• 1 container (12 oz) Betty Crocker Whipped fluffy white frosting
• Paste food color
• Decoration
• Star-shaped candy sprinkles
• 1 tube (4.25 oz) white decorating icing
• 24 milk chocolate-covered almonds (from 3-oz box)
• 4 rolls Betty Crocker Fruit by the Foot chewy fruit snack (any flavor; from 4.5-oz box)
• 24 thin pretzel sticks

Heat oven to 350F (325F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

Divide frosting between 2 small bowls. To create your favorite team colors, add desired food color to each bowl and stir until thoroughly blended.

Frost cupcakes; sprinkle with stars. For footballs, pipe laces on almonds with decorating icing. Cut each fruit snack into 6 triangles. Wrap each triangle around 1 end of each pretzel for flag. Decorate each cupcake with 1 football and 1 flag.

1 Cupcake: Calories 190; Total Fat 7g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 180mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 2g Exchanges: Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2

Tip If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.