Introduction: Broccoli Carrot Cupcakes!
2 sticks butter
2 c. sugar
3 c. cake flour
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
Cream butter; GRADUALLY add sugar (process should take 10 minutes). Sift flour, etc. Add eggs one at a time. Add flour mixture alternately with milk and flavorings. Fill three 9 inch cake pans. Bake at 350 degrees for 25-30 minutes.
Almost-Homemade Vanilla Buttercream Recipe (if desired)
3 sticks (3/4 pound) unsalted butter, cut into 1-inch pieces and softened
1 container (16 ounces Marshmallow Fluff
1/2 c. confectioners' sugar, plus more if desired
1 tsp. vanilla extract
Beat the butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy. Add the Marshmallow Fluff and beat until smooth, scraping down the sides of the bowl. Add the confectioners' sugar and vanilla extract and beat until light and fluffy. If the mixture seems too stiff, soften in the microwave for not more than 10 seconds and beat well again until smooth.
How to make Fondant Broccoli and Carrots
1 pkg. Fondant
box of assorted food colorings
Cut three 6 in. pieces of fondant, color two of the sections green by putting green food coloring on a tooth pick and spreading it over the fondant pieces. Then mash the Fondant together and knead it until fondant is completely green. Then press the green fondant flat with a roller and cut up small sections and roll into a pillar. Then take the pillar and cut the top down the middle a few centimeters and shape the fondant into a “Y” shape. Then add frosting to the ends of the “Y” and roll it in the sprinkles to finish the broccoli.
For the carrots, do the same with orange food coloring on the last fondant piece. Roll it flat and cut into little pieces, then shape it into little carrot pieces.