Mardi Gras Cupcakes Recipes

MARDI GRAS CUPCAKES

Mardi Gras Cupcakes image

Take these simple Mardi Gras cupcakes to a get-together and watch them disappear. Kids will love to help decorate them with the colorful sprinkles. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

1 package white cake mix (regular size)
1 cup sour cream
2/3 cup canola oil
1/3 cup sugar
4 large eggs, room temperature
3 tablespoons each lemon, lime and grape gelatin powder
1 can (16 ounces) cream cheese frosting
Purple, green and yellow sprinkles

Steps:

Preheat oven to 350°. In a large bowl, combine the cake mix, sour cream, oil, sugar and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide evenly among 3 bowls. , Stir 1 flavor of gelatin powder into each bowl until blended. Fill 24 paper-lined muffin cups with a scant 2 tablespoons of each flavored batter. , Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting over cupcakes. Decorate with sprinkles.

Nutrition Facts : Calories 276 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 217mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.

MARDI GRAS KING CAKE

Mardi Gras King Cake image

The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party.

Provided by Jo

Categories Desserts Cakes Holiday Cake Recipes

Time 4h30m

Yield 16

Number Of Ingredients 17

Ingredients

1 cup milk
¼ cup butter
2 (.25 ounce) packages active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
2 eggs
1 ½ teaspoons salt
½ teaspoon freshly grated nutmeg
5 ½ cups all-purpose flour
1 cup packed brown sugar
1 tablespoon ground cinnamon
⅔ cup chopped pecans
½ cup all-purpose flour
½ cup raisins
½ cup melted butter
1 cup confectioners' sugar
1 tablespoon water

Steps:

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 68.7 g, Cholesterol 47.3 mg, Fat 13.4 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 300.5 mg, Sugar 30.7 g

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