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Fantastic Eats with Q and E: Springtime cupcakes

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Fantastic Eats with Q and E: Springtime cupcakes

Credit: Quinn Dinkler / The Foothill Dragon Press

Credit: Quinn Dinkler / The Foothill Dragon Press

Credit: Quinn Dinkler / The Foothill Dragon Press

Credit: Quinn Dinkler / The Foothill Dragon Press

Emma Yakel

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Spring is in full bloom with its budding flowers and its extended daylight. For this season, “Fantastic Eats With Q and E” decided to bake a springtime cupcake that is based upon a California and Hawaiian Sugar Co. recipe. This cupcake includes a jellybean and candy-coated chocolate filling. Before you begin your creation of this treat, you will need the following ingredients:

  1. Two-thirds cup of softened butter
  2. One-half cup of brown sugar
  3. One cup of granulated sugar
  4. Three eggs
  5. One-half teaspoon of vanilla extract
  6. One-half teaspoon of almond extract
  7. 2 ½ cups of all-purpose flour
  8. One-half teaspoon of salt
  9. One cup of buttermilk
  10. Two teaspoons of baking powder
  11. A bag of jelly beans
  12. A bag of candy-coated chocolate bits
  13. Sprinkles, if desired
  14. One pound of powdered sugar
  15. One tablespoon of vanilla extract
  16. One-half cup(one stick) of butter
  17. Four tablespoons of milk

After you have collected your ingredients, continue with these steps:

  1. Heat the oven to 350 degrees.
  2. Take a large bowl and mix two-thirds of a cup of softened butter, the brown sugar, the granulated sugar, the eggs, one-half of a teaspoon of vanilla extract and the almond extract with a beater at a medium speed.
  3. Mix the flour, salt and baking powder in a medium sized bowl.
  4. After you have completed the mixture, mix one-third of the flour blend into the large bowl with the first mixture. Once mixed, blend half of the buttermilk into the large bowl as well. Repeat these steps until the flour and milk is gone. You should pour the flour in three times and the milk in twice. Start and end with the flour mixture being poured.
  5. Gather two muffin pans and fill each pan with muffin cups.
  6. Fill the cups with the batter to about three-fourths full.
  7. Place in the pans in the oven for 20 minutes or until cooked fully.
  8. While the cupcakes are baking, begin to create the frosting in a medium sized bowl. Beat a tablespoon of vanilla extract with the powdered sugar, the stick of butter and the milk until stiff. If you desire, you can color the frosting with food coloring.
  9. Remove the pans and let the cupcakes cool completely.
  10. Once cooled, cut out a deep, wide hole that doesn’t reach the bottom of the cupcake. Cut this from the top and close to the middle. Afterward, fill the hole with both jelly beans and candy-covered chocolate bits or fill with only one. You may also add sprinkles if you would like to.
  11. Cut the top part of the cut-out piece off and place it on top of the filling.
  12. Cover the top of the cupcakes with frosting and decorate as you see fit.
  13. Enjoy your spring-themed cupcakes!
What do you think?
About the Writer
Emma Yakel, Arts & Entertainment Editor

I am a second-year journalist as well as the A&E editor. I love reading, sparking water and perfectly cooked chocolate chip cookies.

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Fantastic Eats with Q and E: Springtime cupcakes