Tuesday, February 16, 2010

Mardi Gras!

Happy Mardi Gras everyone! In honor of Mardi Gras I am sharing with you a recipe for King Cupcakes, a twist on the traditional King Cake. King Cake is a New Orleans Mardi Gras tradition and when I found this recipe for a little spin on it I felt the need to share. For those who don't know, as I didn't before I met my boyfriend, the King Cake is a cinnamon-roll like cake inside with sugary icing with traditional Mardi Gras colored sprinkles on the outside. There is plastic baby hidden inside (sometimes said to represent baby Jesus) and the person who finds it is said to have good luck for the next year (and is obliged to provide the cake for the following years festivities). So without further ado.

King Cupcakes

For the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

For the frosting
2 1/2 cups confectioners' sugar
2 tbsp. lemon juice
2 tbsp. gold-colored sugar
2 tbsp. green-colored sugar
2 tbsp. purple-colored sugar

Preheat the oven to 350 degrees F. Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.

Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the frosting, sift the confectioners' sugar in a medium bowl. Slowly add the lemon juice until the mixture becomes firm but spreadable. Spread onto the cupcakes, and sprinkle with the colored sugar.

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months. Makes 1 1/2 dozen.


  1. Yum, Yum....thanks for sharing the Mardi Gras recipe. you know I'm having company for dinner and may just try these as I have all the ingredients.

  2. I forgot all about mardi Gras. I am usually all about Fat Tuesday but I guess it is just one of those busy years. Definitely not much partying going on.

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