Divide frosting into 4 mixing bowls. Tint each bowl a different pastel color (blue, pink, green and orange) with the food color.
Working on one tier at a time, spread the tinted frosting on cupcakes in like-colored paper liners. Using matching colors, arrange alternate-color Jelly Belly beans around the outer edge of each cupcake, one lengthwise and one crosswise.
Stack the cupcakes, pressing the top cupcake into the frosting to secure. Insert a candle in the top cupcake, if desired. Makes 4 servings.
1 16-ounce container
vanilla frosting
Assorted food colors
4 jumbo cupcakes, baked
1 each in blue, red,
green and orange
paper liners
4 standard cupcakes,
baked 1 each in blue,
red, green and orange
paper liners
4 mini cupcakes, baked
1 each in blue, red,
green and orange
paper liners
Kirkland Signature/
Jelly Belly beans,
about 3 ounces
(1/3 cup) each, in
Berry Blue, Blueberry,
Cotton Candy, Very
Cherry, Kiwi, Crushed
Pineapple and
Orange Sherbet
1 1/2 cups butter, softened
Preheat oven to 350°F.
3/4 cup sugar, divided
1/4 cup all-purpose flour
In a large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour. Press half of the mixture into the bottom of a 13-by-9-inch baking dish. Place dried mangoes in a bowl and cover with boiled hot water. Let stand for 10 minutes, or until softened. Drain and cut into bite-size pieces. In a medium bowl, stir together mangoes, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour the mango mixture over the shortbread in the pan. Sprinkle with the remaining shortbread mixture. Press down lightly. Bake for 1 hour, or until the topping is golden brown. Let cool for 15 minutes in the pan before cutting into bars. Makes 10-12 servings. Brands may vary by region; substitute a similar product.
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