American Girl Cupcakes. American Girl
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The best part of cupcake making is decorating. Gather an assortment of colorful liners, sprinkles, and food coloring for a big batch of creativity!
Cupcak ecatin 1
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Cupcake liners are available in a variety of colors and paerns. If you’re feeling festive, match your liners to the colors in your frosting and/or sprinkles.
Sprinkles come in all different shapes, colors, and sizes. We provide suggestions for which to use in some recipes, but let your imagination run wild and choose whichever you like. Keep in mind that some might bleed when added to baer, so be careful when folding them in.
Piping tips for pastry bags come in many shapes and sizes. Each tip is labeled with a number—the smaller the number, the smaller the hole. It’s useful to have at least one plain and one star-shaped tip on hand to create different decorations.
To fill a pastry bag, firmly push a piping tip down into the small hole at the boom of the bag. Form a cuff by folding down the top one-third of the bag. Place one hand under the cuff. Using a rubber spatula, scoop the frosting into the bag with your other hand, filling the bag halfway. Unfold the cuff, push the frosting down toward the tip, and twist the bag closed where the frosting ends. Squeeze the bag from the top when you pipe.
If you’d like to use the same frosting to pipe different shapes, use a coupler aachment on your piping bag so you can change tips easily.
Favite
Cupcaks
Dvil’s Food Cupcaks
These moist cupcakes have a slightly richer texture than the Chocolate Cupcakes on page 25 and are a great match for a decadent chocolate glaze. Sugared flowers are surprisingly simple to make and are a prey way to dress up treats for a special day.
Step 1: Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the granulated sugar, brown sugar, and buer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about one-third of the flour mixture and mix on low speed just until blended. Pour in about half of the water and about half of the buermilk and mix on low speed just until combined. Add about half of the remaining flour mixture and mix on low speed just until blended. Pour in the remaining water and buermilk and mix just until combined. Add the remaining flour mixture and mix just until blended. Turn off the mixer, scrape down the bowl, and give the baer a final stir with the spatula.
Step 3: Divide the baer evenly among the prepared muffin cups. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.
Step 4: Spoon the chocolate glaze over the cupcakes and decorate the cupcakes with sugared flowers (if using).
cup all-purpose flour¼ cup unsweetened cocoa powder, sied¾ teaspoon baking soda¼ teaspoon salt
½ cup granulated sugar½ cup firmly packed light brown sugar tablespoons (½ stick) unsalted buer, at room temperature
large egg
teaspoon vanilla extract½ cup lukewarm water¼ cup buermilk
Rich Chocolate Glaze (page )
Sugared Flowers (page 0; optional)
MAKES 12 CUPCAKES
18
Toatd Coconu Cupcaks
If you love coconut, these cupcakes are for you. Toasting brings out coconut’s sweet flavor and adds a prey golden-brown tint to these scrumptious lile cakes. Sprinkle toasted coconut on top of the frosting for a fun, easy, and delicious decoration.
Preheat the oven to 350°F. Line a rimmed cookie sheet with parchment paper. Line a standard 12-cup muffin pan with paper or foil liners.
Spread the coconut in an even layer on the prepared cookie sheet. Bake until the coconut is golden brown at the edges, 5 to 7 minutes. Remove from the oven, set on a wire rack, and let cool completely.
In a medium bowl, whisk together the flour, baking powder, salt, and 1 cup of the toasted coconut. In a large bowl, using an electric mixer, beat the sugar and buer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg, egg white, and vanilla and beat until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add half of the flour mixture and mix on low speed just until blended. Pour in the coconut milk and mix on low speed just until combined. Add the remaining flour mixture and mix on low speed just until blended. Turn off the mixer and scrape down the bowl. Divide the baer evenly among the prepared muffin cups. Bake until the tops are light golden brown and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.
Using a small icing spatula or a buer knife, or a pastry bag fied with a large plain tip (see page 15), top the cupcakes with the frosting. Sprinkle with the remaining toasted coconut, dividing it evenly.
cups sweetened shredded
coconut
½ cups all-purpose flour¼ teaspoons baking powder
¼ teaspoon salt
¾ cup plus tablespoons sugar
½ cup ( stick) unsalted buer, at room temperature
large egg plus
large egg white teaspoon vanilla extract½ cup canned coconut milkFluffy Vanilla Frosting or Fluffy Coconut Frosting (page 0)
MAKES 12 CUPCAKES
21