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Friday, April 25, 2014

Friday Recipe: Tea Cake Cupcakes with Frog Decorations

I recently made a tea cake as cupcakes then decorated them as frogs. I admit, I couldn't find a step-by-step on how to make what I saw and have absolutely no artistic talent for taking what I see and recreating it. I improvised but it didn't come out exactly. And I still have no idea how they got the fly wings on the mini-chocolate chip!

To the right of the screen is what I found. To the left is what I made. Everyone loved them, though!

I used spearmint leaf candies for the eyes with mini-chocolate chips. Blue colored Buttercream Icing:
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 20
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Irish Tea Cake

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 10

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup confectioners' sugar for dusting
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

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