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PINK PRINCESS CUPCAKES

by Barbara Beery

Gibbs Smith
March 2010
$14.99/spiral bound
color photos throughout
ISBN-13: 978-1423607380

Contact: Jennifer King
801-927-2171
jking@gibbs-smith.com

PINK PRINCESS CUPCAKES, the latest addition to Barbara Beery’s Pink Princess series, takes the cake! Cupcake, that is! With charming, glitter-filled, full-color photos and an easy-to-use spiral bound design; this book will win the hearts of mothers and little girls everywhere. Don’t expect your average cake mix recipes-Barbara Beery’s unique, kid-friendly approach to cupcakes includes the Fairy Princess Hat Cupcake, Choco-licious Cupcakes, Frosty Ice Cream Sandwich, and the Pink Snowball Cupcake. You won’t be able to resist whipping up a batch of Pink Lemonade Cupcakes or Ice Cream Sundae Cupcakes for your special princess. What better way to get kids in the kitchen than with the perfect princess recipes?

About the Author
Barbara Beery holds a bachelor’s degree in elementary education from the University of Texas and is an active member of the International Association of Culinary Professionals (IACP). Barbara is a bestselling cookbook author, entrepreneur, and experienced spokesperson. Find out more about Barbara by visiting her website, www.kidscookingshop.com/barbara-beery-biography.

Choco-licious Cupcakes

Makes 20-24

1-1/2 cups unsalted butter, room temperature
1-1?2 cups superfine granulated sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon coconut extract
2 cups self-rising flour
1 cup cocoa powder
2 tablespoons hot water

Preheat oven to 375 degrees F. Lightly spray the inside of each cupcake liner or mold with nonstick cooking spray. Set aside.

In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.

Beat in eggs, one at a time, mixing well after each addition. Stir in extracts.

In a medium bowl, whisk together the flour and cocoa powder and then stir into the butter and egg mixture. Add the water and stir together until just blended.

Fill each liner or mold one-half to two-thirds full of batter. Bake for 12 to 15 minutes or until done.

Carefully remove cupcake pan from oven and place on a cooling rack for 5 minutes. Remove cupcakes from pan and place back on the rack to cool for 30 minutes before frosting and decorating.

Frosty Ice Cream Sandwich

Makes 24

Choco-licious Cupcakes
1 quart strawberry, vanilla, or mint chocolate chip ice cream
Assorted sprinkles

Line two cookie sheets with foil and spray lightly with nonstick cooking spray. Set aside.

Make cupcakes according to directions; cool.

Carefully remove cupcakes from liners or silicone molds. Place cupcakes on prepared cookie sheets. Cut each cupcake in half horizontally.

Cut container away from the ice cream so that you can cut ice cream into slices that are about 1 to 2 inches thick. Place a slice of ice cream on a chilled cutting board and then, using a cookie cutter, cut out a round piece about as big around as each cupcake. Place an ice cream slice on the bottom half of each cupcake and then replace the top.

Roll edge of ice cream in sprinkles. Cover cupcakes and place in freezer for 2 hours or overnight.

This recipe may be reproduced with the following credit:
Recipe from PINK PRINCESS CUPCAKES by Barbara Beery
(Gibbs Smith, March 2010, $14.99/spiralbound)

Categories : Spring 2010

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