Download Ebook American Girl Parties: Delicious recipes for holidays & fun occasions
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American Girl Parties: Delicious recipes for holidays & fun occasions
Download Ebook American Girl Parties: Delicious recipes for holidays & fun occasions
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About the Author American Girl is a premium brand for girls and a wholly owned subsidiary of Mattel, Inc. the world’s leading toy company. Since its inception in 1986, American Girl has been devoted to celebrating girls ages 3 to 12 through age-appropriate, high-quality dolls and accessories, books, clothes, movies, and unforgettable experiences. Best-selling lines include Truly Me™, Girl of the Year™, Bitty Baby™, and the classic historical character line BeForever. Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food. Read more Excerpt. © Reprinted by permission. All rights reserved. Carrot Cake Cupcakes Makes 18 cupcakes CUPCAKES 2¼ cups all-purpose flour 1½ cups firmly packed light brown sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon ½ teaspoon salt 1½ cups grated carrots ¾ cup vegetable oil 4 large eggs 1½ teaspoons vanilla extract FROSTING 4 ounces cream cheese, at room temperature 6 tablespoons (¾ stick) unsalted butter, at room temperature 1 teaspoon vanilla extract 2 cups powdered sugar DECORATIONS ½ cup shredded coconut, toasted Jelly beans or speckled malted milk chocolate eggs To make the cupcakes, preheat the oven to 325°F. Line 18 cups of two standard muffin pans with paper or foil liners. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. In a medium bowl, combine the carrots, oil, eggs, and vanilla and stir until blended. Add the carrot mixture to the flour mixture and stir gently just until blended. Divide the batter evenly among the prepared muffin cups, filling them only three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Remove the pans from the oven and set them on a wire rack. Let the cupcakes cool in the pans for about 10 minutes, then transfer them to the rack. Let cool completely. To make the frosting, in a large bowl, using an electric mixer, beat the cream cheese, butter, and vanilla on medium speed until smooth, about 2 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Sift the powdered sugar into the bowl, then beat on low speed until blended. Using a small icing spatula, frost the cupcakes. Sprinkle the icing with the toasted coconut to create “nests,” then top each cupcake with three candies so that they look like “eggs.” Serve. Read moreHardcover=136 pages. Publisher=Bonnier WO (April 25, 2017). Language=English. ISBN-10=1681881381. ISBN-13=978-1681881386. Product Dimensions=7 x 0.6 x 8 inches. Shipping Weight=1.2 pounds (View shipping rates and policies). Average Customer Review=4.9 out of 5 stars 17 customer reviews. Amazon Best Sellers RankHalloweenCooking with KidsBurgers & Sandwiches=#161,701 in Books (See Top 100 in Books) .zg_hrsr { margin: 0; padding: 0; list-style-type: none; } .zg_hrsr_item { margin: 0 0 0 10px; } .zg_hrsr_rank { display: inline-block; width: 80px; text-align: right; } #37 in Books > Cookbooks, Food & Wine > Entertaining & Holidays > #48 in Books > Cookbooks, Food & Wine > Cooking Methods > #142 in Books > Cookbooks, Food & Wine > Main Courses & Side Dishes >.
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