Page 211 - Cupcakes

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Activities: Drawing your own coat of arms;
knighting and naming ceremony when
guests arrive; pretend magic show

4. Meanwhile, prepare the Polka Dot Frosting: Place the cream cheese and butter
in a large mixing bowl, and blend with an electric mixer on low speed until
creamy. Add the vanilla and sugar and blend on low until the sugar is

incorporated, 30 seconds. Increase the speed to medium-high and beat to
incorporate air and lighten the frosting, 30 seconds more. Add 2 drops of the
food coloring and beat to blend, adding another drop if needed to tint the frosting
a golden color.

the CupcakeDoctor says...

I used Gerber’s Prunes with Apples, which comes in a plastic container and
is packed two per package. For a fun flavor twist for adults, frost these
cupcakes with Caramel Pan Frosting (page 345) and forgo the polka dots.

5. Place a heaping tablespoon of frosting on each cupcake and spread it out
smoothly with a short metal spatula or a spoon, taking care to cover the tops
completely. Make random dots about ¼ inch wide on the frosting, using the
purple icing pen. Between these dots, make random tiny dots. Center miniature
M&M’s on each of the larger dots. Place the cupcakes, uncovered, in the
refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

Store the cupcakes, in a cake saver or under a glass dome, at room
temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
cupcakes overnight in the refrigerator before serving.