Our customers brought in cupcakes and recipes to share. There were many to choose from but based on overall taste, taste of the frosting, taste of the cake, decoration and presentation, the judging panel decided upon...
Marge Flashing's Sunflower cupcakes as the WINNER!
Congratulations to Marge who won a JB Winterberry gift certificate! Thank you to all who participated. Your entries were delicious and it was difficult to choose a winner!
So much YUM to go around!
Here is Marge's winning recipe. Let us know how your batch turns out!
Chocolate Sunflower Cupcakes
3 C. Flour
2 C. Sugar
½ C. Cocoa
2 tsp baking soda
1 tsp Salt
Combine above ingredients in a bowl. Add:
¾ C. Vegetable or Canola Oil
2 Tbs. Vinegar
1 Tbs. Vanilla
2 C. Cold Water
Whisk until smooth
Put cupcake liners in cupcake pans. Fill each ¾ full with batter. Bake fat 350 for 16 minutes or until toothpick comes out clean. Cool completely. You can use this batter in a 9x13 or two 9” rounds.
Posie Cream
1 C. shortening
¼ C. Butter, softened
3 C. Confectioner sugar
1 ½ tsp Vanilla
1/8 tsp Salt
Yellow food coloring
Red food coloring ( optional)
Mini chocolate morsels for decoration
yet another look at the frosting technique!
Cream together shortening and butter. Beat in sugar, vanilla and salt until light and fluffy. Add yellow food coloring to get the desired color. May add a drop of red food coloring if desired for a deeper color
To decorate, put a dab of icing in the center of each cupcake. Use a frosting tube with aleaf tip. Leave a space in the middle for the mini chips. Pipe seven leaves around the cupcake, then seven more, overlapping the first circles of leaves, carefully fill the center with the mini chips
2nd Annual JB Winterberry Tent Sale
