Golden Glow Cupcakes Food

GLOW-INSPIRED CUPCAKES RECIPE BY TASTY

Steps:

• Divide the cream cheese frosting evenly between 3 medium bowls. Add each food coloring to a bowl of frosting and mix well.
• Set a sheet of plastic wrap on a flat surface and pour each frosting color into adjacent stripes. Fold the plastic wrap over the frosting and roll into a log shape. Chill in the refrigerator for at least 30 minutes.
• Squeeze the frosting into a piping bag fitted with a star tip.
• Pipe the frosting onto the cupcakes.
• Using a pastry brush, sprinkle edible glitter over the frosting.
• Enjoy!

GOLDEN GLOW CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line muffin tins with paper cupcake liners.
• Sift together the flour, baking powder, salt,and sugar.
• Add the shortening and 3/4 cup of the milk and beat for 2 minutes.
• Add the remaining 1/4 cup milk, the eggs and vanilla and beat for 2 minutes.
• Pour the batter into muffin tins only filling half way up. Don't over-fill!
• Bake for 18 minutes or until done.

NUT-FREE CARROT CAKE

Steps:

• Beat oil and sugar, then add eggs.
• Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
• Pour into 3 9-inch cake pans.
• Bake at 350°F for 35 minutes.
• Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
• Beat until smooth.

GOLDEN BIRTHDAY CUPCAKES

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pans). Line 24 regular-size muffin cups with gold metallic paper baking cups. Make and bake cupcakes as directed on box. Cool cupcakes completely before frosting.
• Transfer frosting to large decorating bag fitted with a star tip. Pipe frosting onto cooled cupcakes. Let cupcakes stand uncovered until frosting is set, about 2 hours. Gently touch-test frosting with fingertip-the outside should be dry to the touch. If frosting is still wet and smears, allow additional drying time.
• When frosting is set, load small soft-bristle dry artist's brush with gold luster dust. Gently brush over frosting portion of a cupcake until a gold sheen is achieved. Repeat with remaining cupcakes. A second coat of luster dust can be applied for intensified golden color.
• Store cupcakes loosely covered with plastic wrap or in air-tight plastic cupcake-keeper.

COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS

Steps:

• First Make the Base:.
• 2 cups flour.
• ¼ cup sugar.
• 1 cup butter softened.
• Preheat Oven to 350.
• Cut ingredients together in a large bowl.
• Pat crust into 13 X 9 inch baking dish.
• Bake for 15 minutes.
• Then:.
• Make the Topping :.
• 2 cups sugar.
• 1 tsp baking powder.
• ¼ cup flour.
• 3 eggs.
• 2/3 cup lemon juice.
• Grated rind of 2 lemons.
• Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
• Cool, sprinkle with powdered sugar and cut into squares.

GOLDEN GLOW PUNCH

Steps:

• Pour the apple juice into a large punch bowl and dissolve the Orange and Lemonade concentrates inches Stir the ginger ale into the mix and then spoon in sherbet and add ice ring. Serve immediately.

WALNUT BARS

Steps:

• In small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture and mix well.
• Press onto the bottom of a greased 13x9x2 baking pan. Bale at 350 for 20 minutes until edges are lightly browned.
• For filling: In a bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. Bake for 20 to 25 minutes or until filling is golden brown. Cool on wire rack,.
• Combine glaze ingredients; spread over filling. Let stand until set before cutting.