instructions
Tools:
Ingredients for Yellow Cupcakes:
Preheat oven to 350°F. Line muffin pan with baking cups.
Divide dough into two balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dipping cutters into flour before each use, cut out cookies. Decorate cookies with sugars and sprinkles and bake, or bake cookies on ungreased cookie sheet then decorate (see suggestions below).
In medium bowl, combine flour, spices, baking powder, salt and baking soda; set aside. In large bowl, cream butter and sugars with electric mixer until light and fluffy. Add eggs; mix well. Alternately add flour mixture and sour cream; mix well after each addition. Spoon into prepared pan. Bake 18-20 minutes. Cool completely before decorating.
Ingredients for Chocolate Cupcakes:
Preheat oven to 350°F. Line muffin pan with baking cups.
In large bowl, combine cake mix and cocoa. Add eggs, water, mayonnaise and zest; beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely before decorating.
To Decorate:
Using a spatula or butter knife, ice cupcakes with icing. Immediately sprinkle as desired with sprinkle mixes or colored sugars. Add bobbling toppers and fun pix.
Makes 24 cupcakes each.