Monday, March 12, 2012

Bubblegum Cupcakes

 Is it weird that my 4 year old told me today that he wanted to be an organ donor?

(Then he continued the conversation by saying,  "Like maybe they could use my face.")  
I'd really like to know who he knows that doesn't have a face, but that's a topic for another day.

This is the same kid who was discussing politics with his teacher last week.

I'm pretty certain we could do a little freaky-friday switcheroo and no one would notice.  Probably they'd be all, "Wow.  You know about politics and medical terms?  When did you get so smart? You're so refined now!" And I, in a 4 year old body, would just eat bubblegum cupcakes all day and throw my socks on the floor and tromp mud through the house.

Obviously we would never switch back.

The idea for these cupcakes has been in the back of my brain for awhile and I'm pretty pleased with how they turned out.  The frosting tastes just like the pink bubblegum ice cream from Baskin Robbins, which is a wonderful thing. 

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Marshmallow Buttercream Frosting

This frosting doesn't really taste like marshmallow, but because it uses marshmallow it makes a lighter fluffier version of buttercream that I much prefer.  It isn't so heavy and you won't need to feel like you need to scrape it off your cake/cupcakes because it's "too rich".  It is pretty sweet but not insanely so like some buttercreams are.

It flavors really well, so feel free to experiment.  Maybe use bubblegum, for example? :)

This is my go-to vanilla frosting recipe (although I'd almost always prefer cream cheese frosting or whipped cream frosting).

I usually use this one if I need my frosting to hold up well in the heat, or for transportation, or just over a several day period.

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Raspberry Jello Pretzel "Salad"

Whenever I'm asked to bring a salad to some sort of dinner or function, I usually bring this.  Because, even though I'm good at lots of things like spinning straw into gold, and harvesting beets, I am a dismal salad maker.  I guess my heart's just not in it.

My mom always tries to convince me that this is a dessert and not a salad or side dish, but since names, like hips, do not lie, I'm pretty certain this is a salad and therefore healthy.

Raspberry Jello Pretzel Salad

-2 cups crushed pretzel sticks  (I don't pulverize mine, just crush them a bit.)
-3/4 cup melted butter
-3 Tbsp sugar

-8 oz cream cheese
-1 cup sugar
-8 oz Cool Whip

-1 (6 oz) pkg raspberry Jello
-2 cups boiling water
-2 (10 oz) pkgs frozen raspberries, partially thawed 

Mix pretzels, butter, and 3 Tbsp sugar and press into the bottom of a 9x13 inch pan.  Bake at 325 degrees for 8 minutes.  Let cool completely.

Beat cream cheese and 1 cup of sugar together.  Fold in Cool Whip.  Spread evenly over pretzel crust.

Mix Jello and water until dissolved.  Add raspberries, then set aside for 10 minutes.  Pour gently over cream cheese layer. (It may help with splashes to spoon the raspberries into the pan instead of pouring.)

Chill until firm.  Serve cold.

Note: You may substitute frozen strawberries and strawberry Jello for the raspberry fruit/Jello in this recipe, I just prefer raspberry.
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