Children's Book Week

Continuing the childrens fun during this week, we thought we'd share a favorite recipe from Pink Princess Cupcakes, the newest childrens cookbook from best-selling author Barbara Beery.

Kiss Me Cupcakes
Favorite Vanilla Cupcakes (below)
Pink, green, and yellow paste food coloring
Buttercream Frosting (below)
1 bag (14 ounces) Wilton Candy Melts
Frog candy mold
Black and pink tube decorating gels

Make cupcakes according to directions, adding enough pink paste food coloring to the batter to make it bright pink.

Make frosting according to directions. Put one-fourth of the frosting in a separate bowl and add enough pink paste food coloring to make it bright pink. Add green and a little yellow paste food coloring to the remaining frosting.

Following the directions on the Candy Melts, make 24 candy frogs using the candy mold.

When you are ready to assemble the cupcakes, frost them green to resemble a lily pad and then set a candy frog in the center. Use black gel to make the frog’s pupils and pink gel to make his mouth. Pipe bright pink frosting around the edge of the cupcake and put one star of frosting next to the frog.

Favorite Vanilla Cupcakes
1 1/3 cups unsalted butter, room temperature
1 1/2 cups superfine granulated sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
3 cups self-rising flour

Preheat oven to 350 degrees F. Lightly spray the inside of each cupcake liner or mold with nonstick cooking spray. Set aside.

In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.

Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Add flour, 1 cup at a time, mixing after each addition until just blended.

Fill each liner or mold one-half to two-thirds full of batter. Bake for 15 to 20 minutes.

Carefully remove cupcake pan from oven and place on a cooling rack for 5 minutes. Remove cupcakes from pan and place back on the rack to cool for 30 minutes before frosting and decorating.

Buttercream Frosting
4 cups powdered sugar, or more if needed
Pinch of salt
1/4 to 1/2 cup half-and-half or whole milk
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond, coconut, strawberry, or raspberry extract (optional)
Paste food coloring (optional)

Place powdered sugar and salt in a large bowl and mix with a whisk to break apart any lumps.

Add half-and-half or milk and slowly mix with a hand mixer on low. Add butter and turn the mixer to high speed. Beat until fluffy. You may need to add a little more milk if the mixture is too thick or a little more powdered sugar if the mixture is too thin.

Turn hand mixer to low. Beat in vanilla and additional extracts or food coloring if using.


Makes 24 cupcakes









If you would like to order a copy of Pink Princess Cupcakes, just click on the bookcover.