Raspberry Lemonade Frosting; Southern Praline Frosting - Babycakes MT-6 Instruction Manual

Raspberry Lemonade Frosting

Tart and sweet flavors make such a fabulous combination — especially when the balance
between the two is perfect. You will enjoy this frosting on Raspberry Lemonade Cupcakes
(page 16), but it is great on any yellow or vanilla cupcake.
Tip: Remember that any frosting — especially one made with butter — will soften and melt
easily. Keep frosted cupcakes in a cool spot until serving time.
Makes about 1 cup (250 mL)
1⁄3 cup
13⁄4 cups
3 to 4 tbsp
2 to 3
1. In a small bowl, using an electric mixer on medium-high speed, beat butter
for 1 minute or until creamy. Gradually beat in sugar until blended. Beat in 3
tbsp (45 mL) raspberry lemonade concentrate and food coloring until light and
fluffy.
2. If a thinner frosting is desired, beat in an additional 1 tbsp (15 mL) raspberry
lemonade concentrate.
Excerpted from THE BIG BOOK OF
Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.

Southern Praline Frosting

This recipe is perfect for Praline Cupcakes (page 17). You might enjoy the praline flavor of
this frosting on a favorite chocolate cupcake, too.
Tip: Toasting pecans intensifies their flavor. Spread chopped pecans in a single layer on a
baking sheet. Bake at 350°F (180°C) for 5 to 7 minutes or until lightly browned. Let cool,
then measure. If desired, garnish frosted cupcakes with toasted pecan halves or chopped
pecans.
Makes about 1 cup (250 mL)
1⁄3 cup
1⁄4 cup
3 tbsp
1⁄2 tsp
1 cup
1⁄4 cup
1. In a small saucepan, combine brown sugar and butter. Bring to a boil over
medium-high heat, stirring constantly. Boil for 2 minutes. Stir in milk and
vanilla. Return to a boil, then remove from heat. Let cool slightly, for 3 to 5
minutes.
2. Transfer milk mixture to a medium bowl and, using an electric mixer on
medium-high speed, beat in confectioners' sugar for 30 seconds or
until thickened. Stir in pecans.
Excerpted from THE BIG BOOK OF
Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.
unsalted butter, softened
confectioners' (icing) sugar
frozen raspberry lemonade
concentrate, thawed
drops red food coloring
BABYCAKES™
packed brown sugar
unsalted butter
milk
vanilla extract
confectioners' (icing) sugar
chopped pecans, toasted (see Tip)
BABYCAKES™
75 mL
425 mL
45 to 60 mL
2 to 3 drops
CUPCAKE MAKER RECIPES by
75 mL
60 mL
45 mL
2 mL
250 mL
60 mL
CUPCAKE MAKER RECIPES by
21