MANILA, Philippines - Add color and fun to your graduation bash with creative and colorful creations from The Maya Kitchen.
Muffins go upside down as they mimic tasseled caps. Replace jelly with mocha butter icing in a chocolate roll cake. Bake a round cake, save a slice for yourself and serve the rest, cut portion included, completely frosted.
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Graduation Capcakes
Ingredients:
Cupcake:
1/2 cup butter
4 pcs. eggs
1/2 cup water
1 pck. (500g) Maya Butterscotch Brownie Mix
Cookies and cream filling:
1/3 cup butter
1 cup powdered sugar
1/2 cup finely crushed chocolate cookies
2 to 4 tbsps. milk
1 tsp. vanilla
Biscuits / crackers (square)
melted chocolates (dark)
candy sheets cut into strips (for tassels)
colored coated candies
Procedure:
Preheat oven to 375ºF. Grease and line with paper cups two 6 holes (6 oz.) muffin tins. Set aside.
Prepare cupcake: Cream the butter in a mixing bowl. Blend in eggs and water. Add in the butterscotch mix. Mix until smooth. Pour the mixture onto prepared muffin tins and bake for 20 to 25 minutes or until done. Set aside.
Prepare cream filling: Beat butter in a mixing bowl. Add the powdered sugar and crushed chocolate cookies alternately with milk beating to spreading consistency. Blend in vanilla. Set aside.
To assemble: Place one cupcake on a plate upside down. Remove paper lining. Stuff center of each cupcake with cream filling — reserve excess filling. Set aside.
Dip each cracker into melted chocolate and let dry up for a while, place on top of inverted cupcake. Put a dot of the cream at the center of each chocolate-coated crackers. Attach one end of tassel on the cream and place on top one colored candy. Let other end of tassel hang on the side of cupcake. Repeat procedure with the remaining cupcakes, crackers and decors.
Yield: Seven cupcakes.