Page 290 - Cupcakes

HOLIDAY GIFT CUPCAKES

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You may have seen fancy pastries that look like presents, wrapped up in some
complicated rolled fondant icing with bows on top that only a professional cake
decorator could produce. But this recipe is different. My friend Lucille Osborn, a
food stylist, spotted the bow recipe in a Family Circle magazine many years ago.
We’ve modified it a bit to simplify the process. You’ll need egg white or
meringue powder, which is sold at craft and specialty food stores, and a pastry
bag, which you can purchase there or at the supermarket. The cupcake is the

infamous Red Velvet and it is delicious.

MAKES 22 TO 24 CUPCAKES (2½ INCHES EACH)