Megs Watergate Cupcakes Food

MEG'S WATERGATE CUPCAKES

Steps:

• Preheat ovento 350 degrees F. Line cupcake tin. Sift together the flour, baking powder,salt and instant pudding mix. Set aside.
• In a largebowl, cream together the shortening and sugar until light and fluffy. Beat inthe egg yolks one at a time, and then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared tins.
• Bake in thepreheated oven for 20 to 25 minutes, or until tops spring back when lightlytapped. Cool 15 minutes before turning out onto cooling racks.
• For Maraschio cherry Italian Buttercream.
• Combine the maraschino cherry juice and sugar in a saucepan over medium heat. Bring the mixture to aboil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
• Meanwhile,whip the egg whites in the bowl of a stand mixture to soft peaks. When the cherrysugar is at 238 degrees, add it to the egg whites in a slow steady stream withthe mixer on medium speed.
• Increase thespeed to high and beat until cooled to room temperature.
• Add thebutter a few tablespoons at a time, while continuing to mix on medium highspeed. Add the vanilla. Increase the speed to high and beat until smooth. Stir in minced maraschino cherries.

WATERGATE CUPCAKES

Steps:

• Preheat oven to 350°F. Line muffin pan with paper muffin liners. Set aside.
• In a large mixing bowl at medium speed, combine cake mix, oil, pudding mix, soda, and eggs. Beat for several minutes until light and fluffy. Fold in chopped pecans.
• Using a large metal scoop (about 1/4 cup) fill muffin liners about 2/3 full. Bake in oven for 20 minutes, until lightly browned on top. Remove and cool completely before adding frosting.
• For the frosting, combined pudding mix with 1 cup milk. Whisk until blended. Fold in thawed whipped topping. Refrigerate for 15 minutes, or more (you can do this while cupcakes are baking and cooling).
• Use a large spoon (or a 2 TBSP metal cookie scoop) to dollop the frosting onto each cooled cupcake. Sprinkle with chopped pecans and coconut. Store in refrigerator for up to 3 days. ENJOY!

WATERGATE CAKE WITH COVER-UP ICING

Steps:

• Cake: Mix all of the cake ingredients together.
• Pour into a greased and floured 13x9 inch pan.
• Bake at 350 degrees for 40-45 minutes.
• Icing: Beat first three ingredients together.
• Spread on top of cake.
• Sprinkle with coconut and nuts.

WATERGATE DESSERT

Steps:

• Mix pineapple with pudding mix.
• add marshmallows, and nuts.
• mix in dream whip.

WATERGATE CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Blend in dry pudding mix and milk. Spoon batter into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Meanwhile, mix COOL WHIP, marshmallows, pineapple and food coloring. Refrigerate 30 min.
• Frost cupcakes with COOL WHIP mixture. Garnish with nuts.

WATERGATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.