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Pot of Gold Cupcakes Step-by-Step
Elizabeth Barbone

March 11, 2013

For step-by-step, click here

 

 

24 gluten-free cupcakes, any flavor, baked in black (For funfetti recipe, click here.
cupcake liners

24 paper rainbows (For the rainbow template to print, please click here.)

24 toothpicks

3 cups buttercream icing (recipe below)

yellow food color

2 tubes (4.25 ounces, each) black icing

about 2 cups yellow M&Ms (available at party stores)



1. Bake cupcakes, in black paper cupcake liners, according to recipe
directions and allow to cool completely. While cupcakes bake and cool,
color and cut-out paper rainbows. Tape a toothpick on the back left or right side of each rainbow. 

2. Prepare buttercream icing. Add a few drops of yellow food color icing. Stir to
combine. Spread yellow icing onto cupcake, leaving about 1/4-inch
border around the edge of the cupcake.

3. Using the black icing, pipe a border of black icing around edge of
cupcake. Fill center area with yellow M&Ms. (If desired, stand M&Ms up
and press into icing.)

4. Gently press rainbow paper cut-out into each cupcake, allowing one
end of the rainbow to hang off the cupcake.


Buttercream
1 cup butter
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 pound)
1/4 cup milk


In large bowl, cream butter with electric mixer on medium speed until
light. Add vanilla. Add sugar, one cup at a time.  Using a rubber
spatula, scrape sides and bottom of bowl.  Icing will appear very dry
and crumbly. Add milk and mix at medium speed until light and fluffy.



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