Mardi Gras King Cupcakes
Recipe - ShopRite Corporate
Mardi Gras King Cupcakes
Prep Time45 Minutes
Servings18
Cook Time20 Minutes
Ingredients
3 ¼ cups Bowl & Basket all-purpose flour
2 ½ tsp Bowl & Basket baking powder
1 tsp salt
2 tsp Bowl & Basket ground cinnamon
1 ¼ cups Bowl & Basket unsalted butter, softened to room temperature and divided
2 cups Bowl & Basket granulated sugar
4 Bowl & Basket eggs
2 tsp Bowl & Basket vanilla extract
1 ¼ cups Bowl & Basket whole milk
½ cup Bowl & Basket unsalted butter, softened to room temp
12 oz Bowl & Basket cream cheese, softened to room temp
1 tsp Bowl & Basket vanilla extract
3 cups Bowl & Basket powdered sugar, sifted
Directions
- Preheat the oven to 350 degrees and line two 12 cup muffin pans with gold liners. Set aside. Combine your dry ingredients (flour through salt) in a medium bowl until well mixed.
- In a separate, larger bowl, beat ¾ cup of the butter and the sugar until pale and fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated, then beat in vanilla.
- Add half of the flour mixture to the butter mixture and gently stir or fold to mix. Add the milk, whisk until smooth, then add the rest of the flour mixture and whisk once again until a smooth batter forms.
- Fill cupcake liners ¾ way full with batter, then bake at 350 degrees for 18-25 minutes or until golden and a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool for 5 minutes before gently removing the cupcakes from the pan to finish cooling completely on a wire rack.
- For the cream cheese icing: beat the remaining ½ cup butter using a hand mixer (or in the bowl of a stand mixer) for 1 minute and then add in cream cheese and vanilla and beat mixture for another 1 to 2 minutes or until smooth.
- Gently beat in powdered sugar until frosting is light and fluffy. If frosting seems too stiff, you can add in 1 tbsp of milk or cream to help loosen it. If frosting seems too soft for piping, place in the refrigerator for 5-10 minutes to help it stiffen.
- To decorate, frost cupcakes with a smooth layer of frosting using a spatula, then use purple, gold and green sanding sugar to make the stripes. Tip: for nice, straight lines, cut strips of parchment paper to block off areas of icing as you add each color of sprinkles.
45 minutes
Prep Time
20 minutes
Cook Time
18
Servings
Shop Ingredients
Makes 18 servings
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.59$0.52/lb
Bowl & Basket Double Acting Baking Powder, 8.1 oz
$2.49$0.31/oz
Maldon Sea Salt Flakes, 8.5 oz
$6.49$0.76/oz
Bowl & Basket Ground Cinnamon, 1.5 oz
$1.29$0.86/oz
Bowl & Basket Whipped Unsalted Butter, 8 oz
$2.49$0.31/oz
Bowl & Basket Sugar Free Syrup, 24 fl oz
$2.29$0.10/fl oz
Bowl & Basket Specialty Deviled Egg Salad, 16 oz
$6.99$0.44/oz
Bowl & Basket Pure Vanilla Extract, 1 fl oz
$3.49$3.49/fl oz
Bowl & Basket Whole Milk, Low Moisture Mozzarella Cheese
On Sale!
$4.99/lb was $8.49/lb$4.99/lb
Bowl & Basket Whipped Unsalted Butter, 8 oz
$2.49$0.31/oz
Bowl & Basket Cream Cheese with Strawberries, 8 oz
$2.69$0.34/oz
Bowl & Basket Pure Vanilla Extract, 1 fl oz
$3.49$3.49/fl oz
Bowl & Basket Confectioners Sugar, 32 oz
$2.79$1.40/lb
Directions
- Preheat the oven to 350 degrees and line two 12 cup muffin pans with gold liners. Set aside. Combine your dry ingredients (flour through salt) in a medium bowl until well mixed.
- In a separate, larger bowl, beat ¾ cup of the butter and the sugar until pale and fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated, then beat in vanilla.
- Add half of the flour mixture to the butter mixture and gently stir or fold to mix. Add the milk, whisk until smooth, then add the rest of the flour mixture and whisk once again until a smooth batter forms.
- Fill cupcake liners ¾ way full with batter, then bake at 350 degrees for 18-25 minutes or until golden and a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool for 5 minutes before gently removing the cupcakes from the pan to finish cooling completely on a wire rack.
- For the cream cheese icing: beat the remaining ½ cup butter using a hand mixer (or in the bowl of a stand mixer) for 1 minute and then add in cream cheese and vanilla and beat mixture for another 1 to 2 minutes or until smooth.
- Gently beat in powdered sugar until frosting is light and fluffy. If frosting seems too stiff, you can add in 1 tbsp of milk or cream to help loosen it. If frosting seems too soft for piping, place in the refrigerator for 5-10 minutes to help it stiffen.
- To decorate, frost cupcakes with a smooth layer of frosting using a spatula, then use purple, gold and green sanding sugar to make the stripes. Tip: for nice, straight lines, cut strips of parchment paper to block off areas of icing as you add each color of sprinkles.