Tuesday, December 15, 2009

Cupcake Tips & Bakery Frosting Recipe

Cupcake tips

To achieve a tradition cupcake shape, it must be filling inside the paper line at least 2/3 full.
Mostly the cupcake recipes yield between 18 – 24 nos. of cupcakes.
Use sprinkles is one of the quickly embellish a frosted cupcake.
Frosted cupcakes should be kept in an airtight container in the refrigerator.
Cupcakes without frosting store well in the freezer.

Bakery Frosting Recipe

2 Cups Shortening
½ Cup Nondairy Creamer
1 teaspoon Almond Extract
1 package (32 ounces) Confectioners Sugar
½ to ¾ Cup Water
Food coloring (optional)

Use a large mixing bowl and beat together the shortening, creamer and extract. Gradually mix in the sugar. Then add enough water for desired consistency. Store in the refrigerator and bring to room temperature before using.

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