Comments

  1. Hi Mary Ellen! What a fun Spring cupcake! I want to try the 7 minute frosting as I agree, buttercream is not the best. I think I can figure it out, but how did you make the different colored layers. Also, there was an asterisk after the orange extract…what was that for? And because I am tired and don’t want to look it up, what is the first extract? I am unfamiliar with it. Thanks!

    • Oh dear! Bad things happen when I write these blog posts at 3am! LOL
      So the Fiori di Sicilia is from King Arthur Flour. Personally, I love it and it lasts a very long time in the fridge, so I find it worth the price. But if you don’t want to use it – it is just a flavoring. You can use a mixture of orange zest and vanilla extract to flavor or lemon if you like. It is up to you!
      Here is the link for the Fiori. It is amazing and the 5 star ratings are all over the place over it.
      http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz

      To make the different colored layers, take the batter and divide it among 3 bowls. Dye each bowl a different color with food coloring or gel. Then I put one small scoop of each in every cupcake liner. Swirl gently with a toothpick and voila!

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