Featured Recipe...
Twist on Traditional Cupcakes
When I am out of frosting or just refuse to pay the price, here are some alternatives I use:
Chocolate/Raspberry Cupcakes:
Cook according to package directions. Right after they come out of the oven use the end of a wooden spoon to poke a hole in the middle. Fill with Raspberry Jam, let cool then sprinkle with powdered sugar.
Orange/White Cupcakes:
Heat 3-4 T. Orange marmalade with equal parts water in the microwave until warmed. Add an equal part powdered sugar to make a glaze. Poor over cooled cupcakes.
Lemon/Poppyseed cupcakes:
Use lemon cake mix, but add 1 tsp poppy seeds and cook as directed. Zest and juice one lemon, add powdered sugar until it forms a thin glaze (a little hot water may be required for consistency) and drizzle over cooled cupcakes.
All of these suggestions also work great using a Bundt pan for a full cake and drizzling the glaze over the top.
Hope this helps,
Submitted by Ruthann
www.FrugalFamilyRecipes.blogspot.com
