2020 Texas 4-H Kitchen Vision Cookbook

Page 49

Special Treats Rainbow Unicorn Cupcakes By: Lucy Fritz - Lubbock County 4-H Serves: 18 Ingredients: Cake: Frosting: 1 2/3 cup all-purpose flour 5 tbsp Flour 1 cup granulated sugar 1 cup Milk 1/4 teaspoon baking soda 1 teaspoon Vanilla 1 1/2 teaspoon baking powder 1 cup Butter 1/4 teaspoon kosher salt 1 cup Granulated Sugar 3/4 cup unsalted butter (not Powdered Sugar!) 3 egg whites (room temperature) 1 tablespoon vanilla extract 1/2 cup light sour cream (room temperature) 1/2 cup 2% milk (warm) Instructions: Cake: 1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. 2. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together. Separate the eggs. You can use the yolks for a custard or a batch French buttercream. 3. In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!) Add the wet ingredients to the dry ingredients. Mix until combined. 4. Divided the batter evenly into four bowls. Use food coloring of your choice to color the batter. 5. Distribute the batter in layers evenly into cupcake papers, filling each paper about 2/3 the way up. 6. Bake for about 18 minutes or until centers are springy to the touch. Frosting: 1. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla. 2. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream. 3. Spread or pipe it onto cooled cupcakes. Decorate as desired. Sprinkles, unicorn horn candle, and ears are optional!

Calories: 320 | Total fat: 19g | Sodium: 200mg

49


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Cookies

1min
pages 55-56

Ty's Sweet Potato Cake

1min
page 54

Gluten-Free Chocolate Chip Cookie

1min
page 53

Stawberry Rhubarb Almond Scones

1min
page 51

Strawberry Delicious

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page 52

Sneaky Cookie Bars

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page 50

Rainbow Unicorn Cupcakes

1min
page 49

Pumpkin Sopapilla Cheescake

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page 48

Grandma Fischer's Apple Pie

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page 47

Crustless Pumpkin Pie

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page 46

Apricot Bars

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page 45

Sunny Side Up Breakfast Cups

1min
page 40

Hearty Hot Dog Chili

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page 32

Venison Stuffed Zucchini Boat................ Whole Wheat Cinnamon Apple

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Sweet and Sour Chicken

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page 41

Three Bean Turkey Chili

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Pancakes

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page 44

Spaghetti Sauce

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page 39

Oven Baked Steak Fingers

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Slow Cooker Chopped BBQ

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Air Fryer Fish & Potato

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page 36

Chicken Street Tacos

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Mo's Stuffed Peppers

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page 35

Bites

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page 34

Healthy Burrito

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page 31

Dumpling Meat Pies

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page 28

Black Eyed Pea Cornbread

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French Toast

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Citrus Celebration Chicken

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page 26

Costa Rican Chifrijo

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Carrott Chicken

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page 25

Guacamole

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Smoothie

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Tomato Toast........................................... Tropical Paradise Corona Getaway

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Patriotic Pops

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Spicy Edamame

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Pizza Chaffle with Warm Marinara

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page 18

Orzo Snack Bites

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page 15

Pineapple Peach Pico

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Sauteed Swiss Chard

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Okra Poppers

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Salad

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page 13

Little Dipper Veggie Bowl........................ Logan’s Beautiful Strawberry Pecan

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Grilled Tomatoes

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Jalapeno Cheese Bread

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page 11

Avocado Toast

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Corn Pudding

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Easy Pretzel Bites with Maple Mustard

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Cornbread

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Almond Butter Balls

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