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King Cakes
Although King Cakes are a part of Mardi Gras tradition, these cupcakes are a treat anytime of year.
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Serves: Makes 24 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
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2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk, or 1 cup milk mixed with 1 tablespoon distilled white vinegar
24 pieces candy, such as gum drops, Swedish Fish, Gummy Bears, etc.




Preheat the oven to 350 degrees F. Insert fluted paper liners into 24 cupcake cups (two 12-cup muffin tins).

Whisk together the flour, baking powder, baking soda, and salt.

In the bowl of an electric mixer set at medium-high speed, beat the butter and sugar for 3 to 4 minutes until light and creamy. With the mixer running, add the eggs, one at a time. Add the vanilla and beat just until mixed.

With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk. Beat just until the flour is incorporated.

Spoon a few tablespoons of batter into the cupcake pans, filling each cup about a quarter full. Drop a candy into each cup. Spoon more batter into the pan, filling each cup about three-quarters full.

Bake for about 20 minutes or until the cakes spring back when pressed gently.

Remove the cupcake tins from the oven and let the cupcakes cool in the pans for about 5 minutes. Remove them from the tins and let the cakes cool, still in their paper liners, set on metal racks.

When completely cool, frost with Confectioners' Sugar Frosting (search our site for the recipe).





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