Soda Shop MAKES 16 ICE CREAM SODAS You can be a real jerk … soda jerk, that is. Cupcakes rise up tall with rounded crowns when baked in a popover pan. Dip them into melted frosting and add a dollop of frozen-frosting topping, straws, and sprinkles for old-time choco- late, vanilla, and strawberry ice cream sodas.
|1||can (16 ounces) plus 1 cup vanilla frosting|
|Red food coloring|
|2||tablespoons canned chocolate frosting|
|1||recipe Perfect Cake Mix ([>]), made with yellow cake and baked in popover pans in foil liners (Reynolds; 16 cupcakes)|
|1||tablespoon white sprinkles (Wilton)|
|2||tablespoons coarse white decorating sugar (Wilton)|
|16||white and red bendy straws, bottom 4 inches removed|
|1||teaspoon unsweetened cocoa powder|
|5-6||large pink decors (Wilton)|
|1||tablespoon chocolate sprinkles|
|16||red and white cupcake girdles ([>])|
Spoon ¾ cup of the vanilla frosting into a small bowl and freeze for at least 30 minutes. 2.Divide the remaining vanilla frosting among 3 small microwavable bowls. Tint one bowl pink with the red food coloring. Add the chocolate frosting to one bowl and stir well to combine. Leave the third bowl white. Cover each bowl with plastic wrap to prevent dry- ing. 3.Working with one color of frosting, microwave the frosting, stop- ping to stir frequently, until it has the texture of lightly whipped cream, 10 to 15 seconds. Holding a cupcake by the liner, dip it into the melted frosting up to the liner, allowing the excess frosting to drip back into the bowl. Transfer to a cookie sheet. While the frost- ing is still wet, top the cupcake with some of the white sprinkles or decorating sugar. Repeat with 4 more cupcakes. Repeat the process with 5 cupcakes for each color frosting (for one color, dip 1 addi- tional cupcake). 4.Remove the vanilla frosting from the freezer and use a small spoon or mini ice cream scoop to shape the frozen frosting into balls. Place a scoop of frosting on top of each cupcake, pressing down slightly to secure. Insert a bendy straw into the top of each cup- cake. 5.For the chocolate malts, dust the top of each cupcake with some of the cocoa powder. For the strawberry sodas, add a pink decor to the white frosting on top. For the vanilla creams, add the chocolate sprinkles. 6.Just before serving, place each cupcake into a paper girdle and ar- range on a serving platter (because of the sleeves, they will be a lit- tle top-heavy, so if transporting, wait until you arrive to assemble).
cupcake girdles Girdles make your cupcake treats extra pretty. A tight one grips the sides of the cupcake and makes it taller, while a loose one can be left more open at the top to reveal the cupcake liner inside. You will need crafting scissors for the decorative edge, semirigid but flexible patterned or solid-color paper (see Sources), transparent tape, and the template on the opposite page. •Cut the girdle shape from your paper using the template. You can increase the height as needed for your design. •Add a decorative edge to the top of the shape or cut freehand de- signs like grass or picket fencing. •Wrap the girdle around a cupcake to measure the size and style, then tape it together.