LOGAN, UT – Answer by: Carolyn Washburn, Utah State University Cooperative Extension family and consumer sciences agent

 

It would seem that cupcakes have captured the hearts of Americans. These tender, sweet morsels are inviting and delightful. From the classic cupcake to an elegant or whimsical design, they can be a simple treat for any occasion. The reason cupcakes have gotten so popular is easy to understand. 

 

•  They are a “small indulgence.”  Many people are choosing their indulgences very carefully right now, and a cupcake is still affordable.

• You can have more than one without feeling guilty.

• They are easy to transport and can be a great gift idea.

• They are a fond reminder of childhood years.

• The varieties are endless. The flavors of cupcakes may be traditional chocolate, red velvet or white vanilla. But with just a few additions, you can turn the classic cupcake into a decadent gourmet dessert that may be unique enough to be a contestant on the Food Channel Network’s new show, “Cupcake Wars.”

• Cupcakes are a big hit at birthday parties, teas and weddings. A wedding cake made of cupcakes makes a beautiful reception centerpiece. You may find these with cream, ganache, fruit fillings, chopped nuts or crushed candies. When making your own, just add the flavors after mixing the batter. Once they are baked and cooled, you can ice the cakes and dust with sprinkles and candies. Your imagination is the only limit. 

• To get a uniform cupcake size, use an ice cream scoop when filling cupcake papers. Using a ¼ cup scoop will give you just the right amount for a perfect size.

• When storing cupcakes, be sure to keep cream icings and filled cupcakes refrigerated. 

 

1 package (18.25 ounce) white cake mix (no pudding in the mix)

1can (10 ounce) frozen margarita mix, thawed (undiluted)

3 egg whites

2 tablespoons vegetable oil

1 tablespoon grated lime zest

 

Preheat oven to 350 F. In large bowl, combine cake mix, margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans two-thirds full. Bake for 22-24 minutes or until toothpick inserted in center of cupcake comes out clean. Frost cooled cupcakes with icing. Garnish with a strawberry and/or lime twist.

 

 

1 stick unsalted butter, softened

1 package (8 ounces) cream cheese, softened

2 tablespoons lime juice

1 tablespoon lime zest or lemon zest

4-5 cups confectioners’ sugar

 

In a large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.  Add confectioners’ sugar, one cup at a time; continue beating until light and fluffy.

 

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Direct column topics to Julene Reese, Utah State University Cooperative Extension writer, Logan, Utah, 84322-4900, 435-797-0810, julener@ext.usu.edu.