Page 219 - Cupcakes

Gelato: Italian ice cream

in a variety of flavors
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Italian fruit nectars

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Party favors: Big T-shirts to decorate,
painters’ caps or berets, watercolor sets

_____

Activities: Drawing portraits of each other
(with watercolors or crayons);

playing bocce ball

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24
cupcake cups with paper liners. Set the pans aside.

2. Place the cake mix, pudding mix, yogurt, oil, water, and eggs in a large
mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the
machine and scrape down the sides of the bowl with a rubber spatula. Increase
the mixer speed to medium and blend 1½ to 2 minutes more, scraping down the
sides again if needed. The batter should look well combined and thickened.

the CupcakeDoctor says...

To arrive at the three neat layers of chocolate, then vanilla, and then
strawberry cake, you must take care to spoon one batter on top of the other
and not to spread the batter out to reach the sides. Don’t even tilt the pan.

3. Divide the batter equally into 3 small mixing bowls (approximately 2 cups
batter in each). To one bowl, stir in the chocolate syrup until it is incorporated.
To the second bowl, stir in the strawberry gelatin until it is incorporated. Leave