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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
ABC Block Cupcakes
- 2 cups Creamy White Frosting or one 16-ounce can white frosting
- 12 large or 24 small baked square* cupcakes
- Pastel-color paste food coloring
- Powdered sugar
- 2 ounces purchased white rolled fondant**
1. Place 1/4 cup frosting in a decorating bag fitted with a small star tip; set aside. Place 1-1/2 cups frosting in a microwave-safe bowl. Microwave on 100 percent power (high) about 30 seconds or until just melted. Frost the cupcakes with the melted white frosting. Divide remaining frosting into three portions; using paste food coloring, tint each portion a different color. Place frostings in separate pastry bags fitted with small round tips, or place in resealable plastic bags and snip off a small piece from one corner of each bag. Pipe colored square outlines on tops of cupcakes. Pipe white stars in corners; pipe dots in centers of stars.
2. On a surface lightly dusted with powdered sugar, divide fondant into three portions. Tint each portion a different color with food coloring. Knead each portion until evenly colored.*** (Work with one portion of fondant at a time and keep fondant covered when not using.) Roll out fondant to 1/8-inch thickness.
3. Use 1-1/2- to 2-1/2-inch alphabet or number cookie cutters to cut out shapes. Place the letters on frosted cupcakes. If desired, use frosting in a pastry bag fitted with a small round tip to pipe outlines on the letters with frosting. Makes 12 large or 24 small cupcakes.
- Square muffin pans vary in size. For 12 large cupcakes, use 2-1/2-inch square muffin cups that are 1-1/2 inches deep. For 24 smaller cupcakes, use 2-1/2 inch square muffin cups that are 7/8 inch deep, spooning 1/4 cup batter into each. If you do not have square muffin cups, use 2-1/2-inch round muffin cups lined with paper bake cups.
- White rolled fondant can be found in the cake decorating department of most hobby and crafts stores.
- If you like, wear plastic gloves to keep from discoloring your hands.
Yield: about 3 cups
- 1 cup shortening
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 4 cups powdered sugar
- 3 - 4 tablespoons milk
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.
- Servings Per Recipe 12,
- cal. (kcal) 397,
- Fat, total (g) 18,
- chol. (mg) 43,
- sat. fat (g) 7,
- carb. (g) 57,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 3,
- Trans fatty acid (g) 1,
- sugar (g) 46,
- pro. (g) 3,
- vit. A (IU) 243,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 133,
- Potassium (mg) 50,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
- cal. (kcal) 298,
- Fat, total (g) 16,
- chol. (mg) 0,
- sat. fat (g) 4,
- carb. (g) 38,
- Trans fatty acid (g) 2,
- fiber (g) 0,
- pro. (g) 0,
- sodium (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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