Poinsettia Cupcakes
a.. Prep: 15 min. Bake: 20 min. + cooling
b.. Yield: 15 Servings
15
20
35
Ingredients
a.. 1/2 cup shortening
b.. 1 cup sugar
c.. 1 egg
d.. 1 teaspoon vanilla extract
e.. 1/4 cup buttermilk
f.. 1/4 cup sour cream
g.. 1-1/2 cups cake flour
h.. 1/2 cup baking cocoa
i.. 1 teaspoon baking soda
j.. 1 cup water
k.. 1 can (16 ounces) vanilla frosting
l.. 6 pieces (10 to 12 inches each) red fruit snack rolls
m.. 45 small yellow candies (Tart 'n' Tinys)
Directions
a.. In a bowl, cream shortening and sugar. Beat in the egg and vanilla. Add
buttermilk and sour cream. Combine the flour, cocoa and baking soda; add to the
creamed mixture alternately with water.
b.. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25
minutes or until a toothpick comes out clean. Cool for 5 minutes before
removing from pans to wire racks to cool completely. Frost cupcakes.
c.. Trace petal pattern at right onto waxed paper; cut out. Cut petal from
cardboard. Use cardboard petal from sharp knife to cut 15 petals from each
fruit roll. Arrange six petals on each cupcake. Use frosting to attach three
candies to each poinsettia. Yield: 15 cupcakes.
Editor's Note: This recipe was tested with Betty Crocker strawberry fruit
rolls.
Nutritional Facts 1 serving (1 each) equals 346 calories, 14 g fat (4 g
saturated fat), 17 mg cholesterol, 89 mg sodium, 53 g carbohydrate, 1 g fiber,
2 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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