Sweet sum­mer hap­pi­ness- boost­ers!

FON­DANT DEC­O­RA­TIONS 1 1/2 tsp. ty­lose pow­der, such as Wilton What’s the sweet­est way to brighten any sum­mer day? Adorable dou­ble-lemon cup­cakes dec­o­rated with cheery flowers, la­dy­bugs and honey bees!

Woman's World - - Cook Up Something Amazing! -

1/3 cup each white, red and yel­low fon­dant, such as Wilton Dec­o­ra­tor Pre­ferred Con­fec­tion­ers’ su­gar CUP­CAKES 1 pkg. (16 oz.) pound­cake mix, such as Betty Crocker 2 eggs 4 oz. cream cheese, at room tem­per­a­ture 1/4 cup but­ter, at room tem­per­a­ture 1 Tbs. grated lemon zest 1/2 tsp. lemon ex­tract 1 jar (11.3 oz.) lemon curd FROST­ING 1 1/2 cups but­ter, at room tem­per­a­ture 4 oz. cream cheese, at room tem­per­a­ture 4 cups con­fec­tion­ers’ su­gar 1 Tbs. vanilla ex­tract Leaf green and lemon yel­low con­cen­trated food col­or­ings 1/4 cup unsweet­ened co­coa pow­der 2 Tbs. milk AS­SEM­BLY Black ed­i­ble color food marker Yel­low, brown and red mega M&M’S candies 1 tube (4.25 oz.) black dec­o­rat­ing ic­ing, fit­ted with small plain tip (such as Wilton #7) Small candy eyes, such as Wilton Yel­low, red and orange reg­u­lar M&M’S candies Sliced nat­u­ral al­monds

Brown M&M’S Mi­nis candies

● Dec­o­ra­tions: Knead 1/2 tsp. ty­lose into each color of fon­dant. Keep fon­dants (and scraps) wrapped when not in use.

● For bee wings, on sur­face lightly dusted with con­fec­tion­ers’ su­gar, roll out white fon­dant to 1/16" thick­ness. Us­ing 2" daisy cookie cut­ter, cut out 6 shapes. Trans­fer to bak­ing sheet, cut each shape in half, as shown. Re­serve scraps.

● For la­dy­bug wings, on sur­face lightly dusted with con­fec­tion­ers’ su­gar, roll out red fon­dant to 1/16" thick­ness. Us­ing 2" daisy cookie cut­ter, cut out 6 shapes. Trans­fer to bak­ing sheet, cut each shape in half, as shown. Re­serve scraps.

● For flowers, sep­a­rately roll out yel­low fon­dant and re­served white and red scraps as di­rected for wings. Us­ing 2" and 1 1/2" daisy cookie cut­ters, cut out shapes, as de­sired. To shape flowers, place in mini muf­fin cups. Let wings and flowers dry, un­cov­ered, overnight.

● Cup­cakes: Pre­heat oven to 325°F. Line 18 muf­fin cups with cup­cake lin­ers. On low speed, beat cake mix, 2/3 cup wa­ter, eggs, cream cheese and but­ter un­til blended, 30 sec­onds; on medium, beat 2 min­utes. Stir in lemon zest and ex­tract. Di­vide among cup­cake lin­ers. Bake 18-21 min­utes or un­til tooth­pick in­serted into cen­ters comes out clean. Cool 20 min­utes. Trans­fer from pans to racks; cool com­pletely.

● Cut out 1 1/4"x1" cone­shaped piece of cake from cen­ter of each cup­cake. Spoon lemon curd into cen­ters, as shown. Trim cutout pieces to fit; re­place over fill­ing.

● Frost­ing: On medium, beat but­ter and cream cheese un­til fluffy, 2 min­utes. On low, grad­u­ally beat in con­fec­tion­ers’ su­gar, then vanilla. On medium-high beat un­til light and fluffy, 2-3 min­utes. Re­serve 2 Tbs. frost­ing. Trans­fer 1 1/4 cups of re­main­ing frost­ing to sep­a­rate bowl; tint green with food col­or­ing, then trans­fer to pas­try bag fit­ted with large star tip (such as Wilton #1B). Tint 1/2 cup of re­main­ing frost­ing yel­low; trans­fer to pas­try bags fit­ted with plain tip (such as Wilton #1A). Trans­fer 1/2 cup of re­main­ing frost­ing to sep­a­rate bowl; stir in co­coa and milk un­til smooth, then trans­fer to pas­try bag fit­ted with plain tip (such as Wilton #1A). In batches if nec­es­sary, trans­fer re­main­ing frost­ing (about 2 1/2 cups) to pas­try bag fit­ted with large star tip (such as Wilton #1B).

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