Spring Fling Cupcakes Recipes

SPRING FLING CUPCAKES

Steps:

• 1. Prepare cake batter as directed on package. Pour into 30 paper lined muffin cups, filling 2/3 full.
• 2. Bake 12-15 minutes or until golden brown and cracks feel dry. If baking in batches, refrigerate batter until ready to pour into muffin cups.
• 3. Cool cupcakes in pans for 10 minutes, then remove to wire racks to cool completely.
• 4. Mix dry pudding mix and pineapple in medium bowl. Gently, fold in Cool Whip. Spread onto cupcakes and decorate with fresh strawberries.

THE MARKET'S SPRING FLING CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch cake pan.
• Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
• Combine the DRY ingredients in another bowl; then add to zucchini mixture.
• Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
• Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
• Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
• In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
• Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
• Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
• Put on the top layer and frost. The sides of the cake are NOT frosted.
• Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.