Fancy Cupcakes



1 cup + 2 tbsps. White King Cake Flour, Sifted
½ tsp. salt
1 ½ tbsps. Baking powder
¼ cup + 2 tbsps. Granulated sugar
¼ cup cooking oil
3 eggyolks
¼ cup water
½ tsp. vanilla extract
½ cup eggwhites
¼ tsp. cream of tartar
¼ cup + 2 tbsps. granulated sugar


Step 1

Preheat oven to 325ºF. Line 24 muffin pans with paper cups. Sift together White King Cake Flour, salt, baking powder and sugar in a mixing bowl.

Step 2

Make a well at the center and add oil, eggyolks, water and vanilla extract; blend together till smooth and thoroughly blended. Set aside.

Step 3

With an electric mixer or portable mixer; beat eggwhites with cream of tartar until soft peaks form. Gradually add remaining sugar and continue beating until stiff but not dry. Gently beaten eggwhites until well blended.

Step 4

Pour into prepared muffin pans, 3/4 full and bake in preheated oven for 25-30 minutes or till done. Let cool. Frost with frosting of your choice.

Step 5

Chocolate Frosting: Melt 2 tablespoons. Butterfresh Margarine and 1/3 cup cocoa in a double boiler over low heat. Add 1 can (300ml) condensed milk and stir until well blended. Continue cooking, stirring continuously until mixture thickens; blend in 2 tablespoons Butterfresh Margarine. White Mountain Icing: Combine 3/4 cup granulated sugar, 3 tablespoons water and 3 tablespoons corn syrup in a saucepan and boil for about 5 minutes. Meanwhile beat 2 eggwhites with ¼ teaspoon cream of tartar in an electric mixer till soft peaks form. Pour syrup gradually to the eggwhites; continue beating till very stiff peaks form. Tint portions of icing with assorted colors and frost cupcakes as desired. Top with assorted sprinkles.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Geometry of Love (Kahlua Macademia Cheesecake with Dates and Blueberry Coulis)

  • Black Forest in Pouches

  • Fondant Fruitcake

  • Pineapple Meringue

  • Fruity Chiffon Cake