Page 209 - Cupcakes

BAKING TIME: 17 TO 19 MINUTES

ASSEMBLY TIME: 10 MINUTES

22 paper liners for cupcake pans (2½-inch size)

CUPCAKES:

1 package (18.25 ounces) plain yellow cake mix
2 packages (3.5 ounces each) strained plums with apples baby food (see “the

Cupcake Doctor says”)
1 cup sour cream

⅓ cup vegetable oil
3 large eggs
1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

POLKA DOT FROSTING:
4 ounces (½ package) cream cheese, at room temperature

2 tablespoons butter, at room temperature
1 teaspoon pure vanilla extract

2 cups confectioners’ sugar, sifted
2 to 3 drops yellow food coloring

Purple icing decorating pen
Yellow miniature M&M’s or hard candies

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 22
cupcake cups with paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the cake mix, plums, sour cream, oil, eggs,
cinnamon, and nutmeg in a large mixing bowl. Blend with an electric mixer on
low speed for 30 seconds. Stop the machine and scrape down the sides of the
bowl with a rubber spatula. Increase the mixer speed to medium and beat 2
minutes more, scraping down the sides again if needed. Spoon or scoop ⅓ cup
batter into each lined cupcake cup, filling it three quarters of the way full. (You