Eat It Cupcakes

Name: Eat It Cupcakes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: American
Ingredients: 1 Tbsp baking powder; 4 Tbsps butter; 591 milliliters cake flour; 1 teaspoons coconut extract; 946 milliliters rice cereal, such as Rice Krispies; 5 egg whites; 3 eggs; 4 eggs; 177 milliliters all-purpose flour; 118 milliliters granulated sugar; 296 milliliters granulated sugar; 473 milliliters granulated sugar; 59 milliliters kumquat preserves; 1 Tbsp key lime juice; 158 milliliters pureed lychee; 1 bags marshmallows; 1 teaspoon orange extract; 3 Tbsps toasted quinoa; 1 teaspoons salt; 118 milliliters sour cream; 118 milliliters shredded sweetened coconut; 454 grams unsalted butter, at room temperature; 2 sticks unsalted butter; 6 Tbsps unsalted butter; 1 teaspoon vanilla extract; 237 milliliters whole milk

Eat It Cupcakes might be just the dessert you are searching for. This recipe serves 24. One serving contains 516 calories, 6g of protein, and 31g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up granulated sugar, butter, cake flour, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 liners.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

In a mixing bowl, combine the flours, granulated sugar, baking powder and salt.

Ingredients you will need

Granulated Sugar

Baking Powder

Salt

Equipment you will use

Mixing Bowl

Add in the butter and sour cream.

Ingredients you will need

Sour Cream

Butter

In a pitcher, combine the milk, vanilla extract and eggs. Slowly add into the butter-flour mixture until combined. Stir in the shredded coconut and coconut extract.

Ingredients you will need

Shredded Coconut

Coconut Extract

Vanilla Extract

Butter

All Purpose Flour

Egg

Milk

Fill the cupcake liners and bake for 20 minutes, rotating halfway through.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Remove from the oven and cool completely before frosting.

Ingredients you will need

Frosting

Equipment you will use

Oven

Fill the cupcakes with Lychee Curd. Pipe with Kumquat Swiss Meringue Buttercream Frosting. Top with a Crispy Treat.

Ingredients you will need

Cupcakes

Frosting

Kumquat

Lychee

In a medium pot over medium heat, combine the pureed lychee, granulated sugar, lime juice and eggs, whisking until combined and it comes to a low simmer.

Ingredients you will need

Granulated Sugar

Lime Juice

Lychee

Egg

Equipment you will use

Whisk

Pot

Remove from the heat and add in the butter, whisking until the butter is melted. Refrigerate immediately.

Ingredients you will need

Butter

Equipment you will use

Whisk

Over medium heat, warm the granulated sugar and egg whites over a double boiler until the sugar is fully dissolved.

Ingredients you will need

Sugar

Egg Whites

Equipment you will use

Double Boiler

Remove from the heat and transfer to a stand mixer and whip, using the whisk attachment, until room temperature. Switch to the paddle attachment and beat in the butter, 2 tablespoons at a time. Whip until the frosting becomes light and fluffy. Stir in the preserves and extract.

Ingredients you will need

Preserves

Frosting

Extract

Butter

Equipment you will use

Stand Mixer

Whisk

Preheat the oven to 325 degrees F. Liberally spray a baking sheet with pan spray. Toast the quinoa until golden, about 15 minutes. Melt the butter and marshmallows in the microwave until the marshmallows begin to puff up. Stir in the cereal and toasted quinoa.

Ingredients you will need

Marshmallows