Sweet of the Week: 2.7.13 Fruit Stand Cupcakes

ImageWe’re sure we can’t be the only ones dreaming of summer, so this week we went for a fun reminder that it’s only three short months away! Perfect for any spring teatime, our fruit stand cupcakes are sure to turn heads. We used a pineapple coconut cake recipe and decorated with Haribo Fruit Salad. You can find the Haribo Fruit Salad at our website http://www.bittermancandy.com/dealoftheday.asp where its on sale or our store in Kansas City.

Pineapple Coconut Cake

1 c. butter, softened
2 c. sugar
4 eggs
3 c. sifted cake flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla
1 tsp. almond extract
1 can crushed pineapple
2 c. grated coconut, divided
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in pineapple filling. Pour into cupcake liners. Cook at Should make 24 cupcakes.Cook at 350 degrees for 18-29 minutes let cool.Vanilla Icing4 cups powdered sugar
4 tablespoons butter or 4 tablespoons margarine, softened
4 tablespoons milk
1 teaspoon vanilla

Directions:
Combine ingredients and beat on medium speed until smooth and fluffy.

Don’t forget to ice and decorate! We hope you enjoy these as much as we did.

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