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Spring cupcakes

Yield: 1 Servings

Ingredients:

• 1 1/2 c Flour; cake & pastry -sifted
• 1 c Sugar; granulated
• 2 ts Baking powder
• 1/2 ts Salt
• 1/2 c Butter; softened
• 1/2 c Milk
• 2 Eggs
• 1 ts Vanilla MMMMM--------------------EASY FLUFFY FROSTING-------------------------
• 1/2 c Corn syrup
• 1 Egg white
• 1 ts Lemon juice

Instructions:

MMMMM---------------------FOR EASTER BUNNIES-------------------------- Smarties or M&Ms Licorice or Fruit Roll ups Marshmallows; pink MMMMM-------------------FOR FLOWERPOT CUPCAKES------------------------ Coconut -shake with 4 drops -green food colouring in jar Gumdrops - cut up In bowl combine flour sugar baking powder and salt. Using electric mixer at low speed blend in butter milk eggs and vanilla; beat for 2 minutes at medium speed. Spoon batter in 16 large greased or paper lined muffin cups. Bake at 375F for 12 to 16 minutes or till tester inserted in centre comes out clean. Transfer to rack and cool. Easy Fluffy Icing: In saucepan over high heat heat corn syrup (or microwave at High for 1 1/2 - 2 minutes) till boiling. In bowl beat egg white with lemon juice till frothy; gradually blend in boiling corn syrup and beat till stiff peaks forms about 4 minutes. Dip tops of cooled cupcakes in icing. MAKES: 16 Cupcake FOR EASTER BUNNY CUPCAKES: Use Smarties or M&Ms for eyes licorice or sliced fruit roll ups for whiskers. Cut pink marshmallows into quarters for ears. FOR FLOWERPOT CUPCAKES: Sprinkle tops with flaked coconut that has been shaken in a jar with 4 drops green food colouring. Arrange cut up gumdrops to form petals. from Canadian Living magazine

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