Wednesday, August 20, 2008

Team USA Olympic Cupcakes

Team USA Cupcakes
Decoration inspired by Peggy Trowbridge Filippone,

1 package butter recipe cake mix
3 eggs
2/3 cup water
1 stick butter- room temperature
1-2 cans coconut supreme pre-made frosting (any white icing will work)
1 cup small fresh blueberries, washed and dried
1 roll red-colored fruit snack or fruit leather (Fruit Roll-Ups) cut into 1/8 inch strips by 2 inches longPreheat oven to 350 degrees. Line standard-size muffin tin with paper muffin cups. Combine softened butter, eggs, water and cake mix on low speed for 30 seconds. Increase to medium speed and beat another 2 minutes.Divide batter evenly into 24 paper-lined muffin cups. Bake 15 to 20 minutes, until lightly browned. Cool to room temperature on wire racks before proceeding or cool quickly 10-15 minutes in the freezer. Spread frosting on tops of cooled cupcakes. Use blueberries to stud cupcakes in rows (for stars) over the upper left quarter of the cupcake. Place red fruit strips across the remainder of the cupcake surface in rows (for stripes) over frosting. Trim fruit strips where they hang over edges. Makes 24 cupcakes
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