Master Baker #2: [Easter Candy]March 26, 2008 at 2:38 PM | Posted in Master Baker | 26 Comments
Tags: jelly beans, marshmallow buttercream
There’s something about funfetti cake mix that brings people together. Even the most hard nosed anti-cake mix-ers will agree. Am I right? I think it was one of the first baking bonding moments I had with Nikki, our esteemed Master Baker hostess, and at that moment I knew that we were confectionately connected.
One of my favorite childhood memories was baking my funfetti cake mix birthday cake with my mom. I am sure I got sick off the batter many times! Hey, its hard to refrain from licking your cake batter fingers when you are 9 year old! Oh who am I kidding…? I still lick my fingers. LOL
For this challenge, I knew I wanted to bring some of that nostalgia back when creating this cupcake esp after learning Master Baker April ingredient was easter candy. One of my favorite non-chocolate candies are jelly beans but not just any jelly beans… they have to be Jelly Bellly jelly beans. Call me a jelly bean snob but I won’t eat any other jelly beans. LOL. I may be in the minority when I say that the buttered popcorn is my favorite.
In an attempt to reminisce about my childhood and incorporate jelly beans all in a cupcake package…
Faux-fetti Jelly Bean Cupcakes w/ Marshmallow Buttercream frosting
Click image to enlarge
(Recipe adapted from Cooks.com| photos from me!)
Makes about 20 cupcakes
2 cups all-purpose flour
3/4 cup miniature jelly beans, cut in half (I used Jelly Belly variety pack)
1 cup sugar
1 cup butter, softened
1 (8 oz) pkg. cream cheese, softened
1 tsp vanilla
1-1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 jar (7 oz) marshmallow cream
1 cup powder sugar
1 tsp vanilla extract
1/2 cup sweetened coconut
1-2 drops green food coloring
To make cupcakes—
Heat oven to 350 degrees. Line a cupcake pan with liners.
In small bowl toss jelly beans with 2 tablespoons of the flour. Set aside.
In large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well. Stir jelly beans into batter.
Spoon into cupcake liners. Bake for 20-22 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool upright in pan 10 minutes.
To make frosting—
Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in powder sugar and vanilla. Increase speed to high and beat for 3-4 minutes until frosting is fluffy.
To assemble cupcake—
Frost cupcake. Toss coconut and food coloring in a ziplock bag and sprinkle each cupcake with the desired amount of “grass”. Garnish with 3 jelly beans and fondant bunnies.
Wanna know how I made the bunnies? Just ask… Its so easy!
Husband rating: N/A
Wifey rating: A/A-
The “cake” was a little more dense than I prefer but biting into the jelly bean innards is yummy. I really liked the frosting and licked my fingers more than once.
Other rating: A-
My little brother loved the frosting but thought the “cake” was good but not his favorite.
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