Winning recipes from the 2013 RCPOA Family Picnic cupcake contest

1st Place “MUM’s” the Word

It’s not what’s inside

From: What’s New Cupcake?
By Karen Tack & Alan Richardson

  • 12 vanilla cupcakes (any recipe) baked in colorful paper liners
  • ¼ cup each – blue, white, yellow, bright pink, bright yellow, orange, and purple decorating sugars
  • 1 - 2 bags (10.5 ounces) mini marshmallows
  • 1 cup canned vanilla frosting
  • 40 pastel-colored licorice pastels (Jelly-Belly)
  • Green licorice twists (if desired)

Place each colored sugar in a separate shallow bowl.  Sort out 22 marshmallows for each cupcake.  Make the petals for each cupcake by cutting the 22 mini marshmallows in half on the diagonal, allowing all of the marshmallow pieces to fall into one of the colored sugars.  Shake the bowl and press the cut sides (sticky) of the marshmallows into the sugar to coat.  Repeat with the remaining marshmallows and colored sugars.

Spread a thin layer of frosting on top of 1 cupcake.  Starting along the outside edge of the cupcake, arrange like-colored marshmallow petals, sugared sides up, close together.  Continue with another 2 rows of the same color marshmallows to almost completely cover the cupcake.  Repeat with the remaining frosting, cupcakes and marshmallows.

For the stamens, insert 5 like-colored licorice pastels in the center of each cupcake.  Arrange the flower cupcakes on a serving platter.  Trim the green licorice twists to look like stems and place on the platter.

2nd Place Butterscotch Pumpkin Cupcakes
with Cream Cheese Frosting

Makes about 24 cupcakes.

For the cupcakes:

  • 1 cup butterscotch morsels
  • 2 cups flour
  • 1 ¾ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 cup canned pumpkin
  • ½ cup vegetable oil
  • 3 eggs

For the cream cheese frosting:

  • 8 oz. package cream cheese, at room temperature
  • 4 tablespoons butter, at room temperature
  • 3 cups sifted powdered sugar
  • 1 teaspoon vanilla

Lightly spray the top of the cupcake pan(s) with cooking spray.  Line each cup with baking cups.

Melt butterscotch morsels in a microwave-safe bowl on medium-high (70%) power for 1 to 1 ½ minutes; stir.  Microwave for 20 to 30 seconds longer; stir until smooth.

Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a medium bowl.  Stir together melted butterscotch, pumpkin, oil, eggs, and vanilla in a large bowl with wire whisk.  Stir in dry ingredients.

Spoon batter into cupcake pan lined with baking cups.  Fill each cup ½ to ¾ full.  Bake in preheated 350-degree oven for 18 to 22 minutes, until wooden pick comes out clean.  Cool in pan for 10 minutes; remove cupcakes from the pan and cool completely on a wire rack.

Beat cream cheese and butter until smooth.  Beat in vanilla and powdered sugar until smooth.  Frost the cupcakes.

3rd Place Make Your Cupcakes Pop!

Click here for the illustrated recipe at bakerella.com.