My little girl made these frou-frou cupcake toppers with a paper punch and craft buttons. Isn’t she clever
You can never have too many American recipes, so give My little girl made these frou-frou cupcake toppers with a paper punch and craft buttons. Isn’t she clever a try. This recipe serves 20 and costs 34 cents per serving. One portion of this dish contains approximately 3g of protein, 14g of fat, and a total of 245 calories. It is brought to you by A Spicy Perspective. If you have baking powder, granulated sugar, flour, and a few other ingredients on hand, you can make it. Plenty of people really liked this dessert. This recipe is liked by 2123 foodies and cooks. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns a rather bad spoonacular score of 11%. Similar recipes include Peanut Butter & Jelly Cupcakes with Printable Cupcake Toppers, Paper Crafter's Punch, and Hot Pizza Dip + Big Game Banner Made with Paper Plates.
Servings: 20
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 Tb. baking powder
2 ½ sticks butter, softened
2 ¼ cups cake flour
1 ½ Tb. champagne extract
4 egg whites
1/3 cup flour
1 ½ cups granulated sugar
1 1/3 cup half and half
1 tsp. pistachio (or almond) extract
¾ tsp. salt
½ Tb. vanilla extract
1 tsp vanilla extract
1 cup ground pistachios
Equipment:
oven
whisk
mixing bowl
sauce pan
frying pan
Cooking instruction summary:
Preheat the oven to 325 degree F. Whisk the flour, baking powder and salt together and set aside. Whisk the half/half and eggs together in a separate bowl and set aside.In an electric mixing bowl, cream the butter and sugar together until light and fluffy. Add in the extracts and mix well. Alternate adding the dry mixture and the wet mixture into the sugar mix, until all are combined. Stir in the ground pistachios and 1-2 drops food coloring.Fill cupcake liner 2/3 full and bake for 25-30 minutes. Cool completely before frosting.For the frosting, add the half/half, extracts, and flour to a cold sauce pan. Whisk until there are NO lumps. Then heat over medium, whisking constantly until he mixture comes to a boil. Whisk and cook a few more minutes until it thickens into a paste. Remove from heat and place pan in the fridge to cool.Beat the butter and sugar in a clean mixing bowl, for 5-7 minutes, until fluffy and glossy.Once cooled, add the flour mixture to the butter mixture and beat until light and fluffy 5 minutes. Color with 1-2 drops of food coloring if desired.Place the frosting in a piping bag and pipe onto the cupcakes.
Step by step:
1. Preheat the oven to 325 degree F.
2. Whisk the flour, baking powder and salt together and set aside.
3. Whisk the half/half and eggs together in a separate bowl and set aside.In an electric mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add in the extracts and mix well. Alternate adding the dry mixture and the wet mixture into the sugar mix, until all are combined. Stir in the ground pistachios and 1-2 drops food coloring.Fill cupcake liner 2/3 full and bake for 25-30 minutes. Cool completely before frosting.For the frosting, add the half/half, extracts, and flour to a cold sauce pan.
5. Whisk until there are NO lumps. Then heat over medium, whisking constantly until he mixture comes to a boil.
6. Whisk and cook a few more minutes until it thickens into a paste.
7. Remove from heat and place pan in the fridge to cool.Beat the butter and sugar in a clean mixing bowl, for 5-7 minutes, until fluffy and glossy.Once cooled, add the flour mixture to the butter mixture and beat until light and fluffy 5 minutes. Color with 1-2 drops of food coloring if desired.
8. Place the frosting in a piping bag and pipe onto the cupcakes.
Nutrition Information:
covered percent of daily need
