Food Network Magazine - (12)December 2020

Food Network

Performance Series

12-Cup Nonstick

Muffin Pan

$19.

Food Network

Mega Cooling Rack

$14.

Food Network

3-Tier Platter

$59.

POINSETTIA CUPCAKES

ACTIVE: 35 min l TOTAL: 1½ hr l MAKES: 12

FOR THE CUPCAKES

1⅓ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 stick unsalted butter,

at room temperature

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

½ cup whole milk

FOR THE FROSTING

1½ sticks (12 tablespoons) unsalted butter,

at room temperature

3 cups confectioners’ sugar

Pinch of salt

2 teaspoons pure vanilla extract

2 tablespoons whole milk

Marshmallow flowers, for topping (see right)

1. Make the cupcakes: Preheat the oven to
   350 ̊. Line a 12-cup muffin pan with paper
   or foil liners. Whisk the flour, baking powder
   and salt in a medium bowl.


2. Beat the butter in a large bowl with a mixer
   on medium-high speed until smooth, about
   1 minute. Add the granulated sugar and beat
   until creamy, about 4 minutes. Beat in the eggs,
   one at a time, then beat in the vanilla. Reduce
   the mixer speed to low and beat in the flour
   mixture in three batches, alternating with
   the milk. Beat until just combined.
   3. Divide the batter among the muffin cups.
   Bake until the tops spring back when pressed,
   20 to 25 minutes. Transfer to a rack and
   let cool 5 minutes in the pan, then remove
   the cupcakes to the rack to cool completely.
   4. Make the frosting: Beat the butter,
   confectioners’ sugar and salt in a bowl with
   a mixer on medium speed until just combined.
   Increase the speed to medium high, add the
   vanilla and beat until creamy, about 3 minutes.
   Beat in the milk until fluffy, about 1 minute.
   5. Spread the frosting on the cupcakes and
   top with the marshmallow flowers.

HOW TO MAKE

MARSHMALLOW FLOWERS

Snip off thin strips from the sides

of 24 marshmallows with kitchen

shears, working your way around each

marshmallow. (You’ll get 5 or 6 strips

from each marshmallow.) Snip a thin

round from the top and bottom of

6 more marshmallows.

Press the strips cut-side

down in red sanding

sugar and arrange on

the cupcakes to look like

petals. Press the rounds

cut-side down in gold

coarse sugar; add to the

center of the petals.

r------

I
I
~

• 
  


• •


• •


• •


• 
  

  ..

  
  


• 
  

··..

• •
  -.
  
  
  • 
    

    •

    
    

    - •

    
    

    . •

    
    
  
  
  
  


• •


• • • • •
  -.. •


• • • •
  •• •• •••


• • •••••••••••• • ••
  .. ___ _

.. .... -·n· ......

. .· · ...
.. --........ _...,.
: .· }l ....
.. /..
. "" ., __...,-
; u

• •


• 
  

... • •

.. •
-.... •

• • • •
  
  
  • • • •
    •• • • • • • ••• •
    ·········
    
    
    • .
    
    
    
    
  
  
  
  


• •


• 
  

------------,

___ ,

.. ············.. ·.
... ·· ...
.. • •..
..

• 
  


• •


• •


• •


• • • •
  -.. •


• • • • •
  ••• ••••
  ••• ••••••••••• • •
  __ ,