o comdine the almond meal & icing sugar by sifting through a
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
r lightly grease muffin tins (recipe makes 24 full-sized or
ce the next day.
Icing:
Set the Butter out
ixture while continually beating until icing is thick and creamy.
o 350\u00b0F Spray 18 cupcake tins with Pam; fill with
165 degrees C). Line 14 cupcake cups with paper liners.
efore adding the icing.
4. For the icing: Beat the cream
let thaw before continuing.).
Icing: In bowl, beat cream cheese
00b0F. Lightly grease a giant cupcake pan. Cream butter, sugar and
an or 30-48 cupcake tins lined with cupcake papers.
Bake
ven to 350.
Line cupcake pans with paper liners.
50 degrees F.
Line cupcake pans with paper liners.
he chocolate chips, use Fudge Icing Recipe #78040 from this web site
00b0F. Line a 12-hole cupcake pan with paper cases.
Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
Put in patty cups and refrigerated until chilled.
* original recipe by ultimate master chef 3000.
Preheat oven to 350 degrees F.
Combine cake mix, eggs, applesauce and Mott's Strawberry Boom in mixer. Mix until completely combined, about 3 minutes.
Portion batter into greased or lined cupcake tin holder.
Bake 23-25 minutes or until toothpick inserted into cupcake comes out clean. Let cool completely before icing.
While cupcakes are baking, combine all ingredients for icing together in mixing bowl, using electric mixer. Ice cupcakes. Serve.
ater overnight.
Sift the icing sugar into a large bowl
atter.
Line a cupcake tray with cupcake liners and fill each
repare frosting.
Cream Cheese Icing:.
In a medium mixer