NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Baby Bib Cupcakes

3.5 by 8 people
3,688 views
Rate me!
  • Makes: 12 servings
  • Serving Size: 1 cupcake
  • Start to Finish: 1 hr 30 mins

Baby Bib Cupcakes

Ingredients

Directions

  1. Set aside 1 cup of the Creamy White Frosting. Spread the remaining 1 cup frosting on the Fruit Cupcakes. Tint the reserved frosting yellow, pink, or blue. (Or divide frosting and tint one portion each color.) Place the tinted frosting(s) in disposable pastry bag(s) fitted with small star tip(s). Set aside.
  2. For bibs, on a surface dusted lightly with powdered sugar, roll out fondant* to 1/8-inch thickness. Use a 2-1/2-inch smooth or scalloped round cutter to cut out 12 large circles. Use a 1-inch round cutter to cut a small circle near the top of each of the 2-1/2-inch circles; discard small circles. Pace fondant bibs about 1/4 inch from the top edges of cupcakes.
  3. Use tinted frosting(s) to pipe dots, ruffles, and bow ties on bib edges. Decorate with colored sugars and/or sprinkles. Makes 12 (2-1/2 inch) cupcakes.

From the Test Kitchen

*Test Kitchen Tip:

Rolled fondant icing can be found in the cake decorating department of many hobby and crafts stores.

Fruit Cupcakes

Ingredients

Directions

  1. Line twenty-four 2-1/2-inch muffin cups with paper bake cups. Prepare white cake mix according to package directions, except use apple juice in place of the water. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake according to package directions for cupcakes. Cool cupcakes in muffin cups on wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 24 (2-1/2-inch) cupcakes.

Creamy White Frosting

Ingredients

Directions

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

Nutrition Facts (Baby Bib Cupcakes)

    Per serving:
  • 553 kcal cal.,
  • 23 g fat
  • (6 g sat. fat,
  • 5 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 56 mg chol.,
  • 327 mg sodium,
  • 85 g carb.,
  • 1 g fiber,
  • 67 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...