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Document Id : 1631
File Type : PDF
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Strawberry Sundae Cupcakes Recipe
STRAWBERRY SUNDAE CUPCAKES
1 1/4 c. sifted cake flour
2/3 c. granulated sugar
3 tsp. baking powder
1/4 tsp. salt
1/3 c. softened shortening
1/2 c. milk
1 tsp. strawberry extract
1 egg
1 pkg. strawberry jello
Sift flour, sugar, baking powder and salt together. Add softened shortening and beat 2 minutes at medium speed. Add egg and beat 1 minute longer. Grease 1 dozen muffin tins and fill 2/3 full with batter. Sprinkle 1/4 tsp. jello powder on each cupcake and cut with a knife to give rippled effect. Bake at 375F. for 15-20 minutes or until cupcakes spring back when lightly touched. Turn out on pan to cool. When cool frost with icing.
Icing:
7 Tbsp. boiling water
1/4 c. butter or margarine
3 c. sifted icing sugar
Remainder of jello powder
Dissolve remaining jello in boiling water. Cream butter, add icing sugar. Gradually add sufficient hot jello to give a smooth frosting. Ice each cake and sprinkle with chopped walnuts. Garnish with maraschino cherry halves, if desired.
1 1/4 c. sifted cake flour
2/3 c. granulated sugar
3 tsp. baking powder
1/4 tsp. salt
1/3 c. softened shortening
1/2 c. milk
1 tsp. strawberry extract
1 egg
1 pkg. strawberry jello
Sift flour, sugar, baking powder and salt together. Add softened shortening and beat 2 minutes at medium speed. Add egg and beat 1 minute longer. Grease 1 dozen muffin tins and fill 2/3 full with batter. Sprinkle 1/4 tsp. jello powder on each cupcake and cut with a knife to give rippled effect. Bake at 375F. for 15-20 minutes or until cupcakes spring back when lightly touched. Turn out on pan to cool. When cool frost with icing.
Icing:
7 Tbsp. boiling water
1/4 c. butter or margarine
3 c. sifted icing sugar
Remainder of jello powder
Dissolve remaining jello in boiling water. Cream butter, add icing sugar. Gradually add sufficient hot jello to give a smooth frosting. Ice each cake and sprinkle with chopped walnuts. Garnish with maraschino cherry halves, if desired.
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