Saturday, February 18, 2012

MARDI GRAS

With Mardi Gras just a few days away, Tuesday to be exact, we wanted to share some tasty recipes that you can make to celebrate! 


If you have never tried king cake before you need to try this recipe for mini king cake knots. This is a Mardi Gras tradition and is absolutely delicious!

1 loaf refrigerated french bread dough
3 Tbsp butter, softened
1/4 cup sugar
1 Tbsp cinnamon

1 cup powdered sugar
4 tsp milk (may need more to get right consistency)
1/2 tsp vanilla

colored sugar - yellow, purple, green

Preheat oven to 350.  Unroll french bread dough into a large rectangle, about 16 by 12 inches. Brush the dough lightly with softened butter. Mix together sugar and cinnamon.  Sprinkle over butter.  Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide.  Twist two stips together.  Tie each strip loosely into a knot, stretching gently if necessary, and place on baking sheet about 2-inches apart. 

Bake for 25-28 minutes.  Cool.  Mix together powdered sugar, milk and vanilla.  Dip each knot into icing and then sprinkle with colored sugar.

You can never go wrong with making cupcakes. These Mardi Gars cupcakes are so colorful and look adorable!
12 Cupcakes

1 1/3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup butter, room temperature
1 large egg
1 tsp vanilla extract
1 cup buttermilk
yellow, green and purple food coloring

Preheat oven to 350F. Line a 12 cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and the vanilla extract. With the mixer on low speed, gradually incorporate one third of the flour mixture followed by half of the buttermilk. Add another third of the flour mixture, followed by the remaining buttermilk and the last of the flour. Mix just until no streaks of dry ingredients remain.
Place just less than 1 cup of batter in each of 2 small bowls. Add yellow food coloring to one, green to another and purple to the batter remaining in the mixing bowl. Stir in food coloring until batters are uniformly dyed.
Divide yellow batter evenly into prepared muffin cups, then evenly divide the purple batter on top of that. Do not attempt to spread the purple batter, just drop a dollop on top of the yellow. Evenly divide green batter on top of purple, again not spreading the green batter, just dropping it down.
Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Turn cupcakes out onto a wire rack to cool completely before frosting.
Buttercream Frosting
1 cup butter, softened
2 1/2 tsp vanilla extract
4 tablespoons milk
3-4 cups confectioners’ sugar

Cream butter with an electric mixer until soft. Add vanilla and milk, then gradually blend in sugar until frosting reaches a fluffy, spreadable consistency. The amount of sugar necessary will vary according to the weather and season, so you might need a bit extra if it’s humid out and a bit less if its dry.

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