37344

5 Creative Cupcakes to Try This Summer


French Toast Cupcakes 

French Toast Cupcakes

Cupcakes:

- 1 box white or yellow cake mix
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 3 eggs + 1 egg yolk
- 1/3 cup butter, melted and cooled
- 1 cup milk
- 1/4 cup sour cream
- 1 tablespoon vanilla extract

Egg Wash:

- 1 egg
- 2 teaspoons milk

Maple Buttercream:

- 1 cup butter, softened
- 1 tablespoon milk
- 4–5 cups powdered sugar
- 1–2 teaspoons maple flavoring
- Fresh fruit for garnish
- Powdered sugar for garnish

Preheat oven to 350° F and line pans with cupcake liners. Sift cake mix, nutmeg, and cinnamon into bowl; set aside. In large bowl, combine eggs, butter, milk, sour cream, and vanilla extract. Add sifted
ingredients and stir until smooth. Fill cupcake liners ¾ full and bake for 16–20 minutes or just until 1 minute away from being done; brush on egg wash. 

For Egg Wash: Using fork or whisk, combine egg and milk. Brush mixture onto the tops of nearly done cupcakes; broil for 1–2 minutes until tops of cupcakes are golden brown and look like French toast. Watch the cupcakes closely because they can burn easily. 

For Buttercream: Beat butter for 2 minutes. Scrape down bowl and stir in milk. Slowly add powdered sugar until buttercream is desired consistency. Add maple flavoring; adjust for flavor depending on brand of flavoring you use. Pipe buttercream onto cooled cupcakes; top with fresh fruit and powdered sugar. Makes 24 cupcakes. 

Chocolate Zucchini Cupcakes 

Chocolate Zucchini Cupcakes

Cupcakes: 

- 1 box devil’s food cake mix
- 1 1/2 teaspoons cinnamon
- 3 eggs
- 1/2 cup oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 3/4 cups zucchini, peeled and grated

Cinnamon Buttercream:

- 1/2 cup butter, softened
- 1 (8 oz.) package cream cheese, softened
- 1 1/2 teaspoons cinnamon
- 4–5 cups powdered sugar
- 1 tablespoon milk, if needed
- Cinnamon and sugar for garnish

Preheat oven to 350° F and line pans with cupcake liners. In small bowl, sift cake mix and cinnamon; set aside. In large bowl, combine eggs, oil, buttermilk, and vanilla extract. Add cake mix and stir until smooth. Fold in grated zucchini. Fill cupcake liners ¾ full and bake for 15–20 minutes or until knife inserted near center comes out clean. 

For Buttercream: Beat butter and cream cheese for 2 minutes. Scrape down bowl and beat again. Add cinnamon and slowly add powdered sugar until buttercream reaches desired consistency. Add milk if buttercream becomes too thick. Pipe buttercream onto cooled cupcakes using Ateco #866 tip. Top with cinnamon and sugar. Makes 24 cupcakes. 

Father’s Day Mustache Cupcakes 

Father's Day Mustache Cupcakes

Cupcakes: 

- 1 box devil’s food cake mix
- 1 teaspoon cinnamon, optional
- 3 eggs
- 1/2 cup butter, melted and cooled
- 3/4 cup buttermilk or milk
- 3/4 cup sour cream
- 2 teaspoons vanilla extract

Cream Cheese Buttercream:

- 1/2 cup butter, softened
- 1 (8 oz.) package cream cheese, softened
- 2 teaspoons vanilla extract
- 4–5 cups powdered sugar
- 1 tablespoon milk, if needed

*Mustaches can be made with chocolate molds, out of paper, or by piping melted chocolate onto waxed paper and letting it cool. 

Preheat oven to 350° F and line pans with cupcake liners. Sift cake mix and cinnamon into small bowl; set aside. In large bowl, combine eggs, melted butter, buttermilk, sour cream, and vanilla extract. Add cake mix and stir until smooth. Fill cupcake liners ¾ full and bake for 17–22 minutes or until knife inserted near center comes out clean. 

For Buttercream: Beat butter and cream cheese for 2 minutes. Add vanilla extract. Slowly add powdered sugar until buttercream reaches desired consistency. If it becomes too thick, add milk. Pipe buttercream onto cooled cupcakes and top with stylish mustache. If using paper mustaches, wait until just before serving to place on cupcakes. Makes 24 cupcakes.


5 Creative Cupcakes to Try This SummerFor more deliciously daring cupcake recipes for everything from breakfast to wedding receptions, check out Lizzy Early's newest cookbook, Your Cup of Cake. Available at Deseret Book stores and

deseretbook.com.

Comments and feedback can be sent to feedback@ldsliving.com