One Fish Two Fish Cupcakes

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It’s Dr. Seuss’ Birthday on March 2nd and we’re going to celebrate with some One Fish Two Fish Cupcakes!  These are such fun cupcakes.

One Fish Two Fish Cupcakes

This is what you need to make One Fish Two Fish Cupcakes:

Chocolate Cupcakes

• 1 1/3 cup all-purpose flour
• 1/4 t baking soda
• 2 t baking powder
• 3/4 cup unsweetened cocoa powder
• 1/4 t salt
• 1 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1 t vanilla
• 1 cup whole milk

Preheat oven to 350°.  Grease cupcake pans or line with cupcake liners.

In a medium mixing bowl, sift the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy.  Add the eggs to the butter, one at a time, beating well with each addition.  Stir in the vanilla.

Add half of the flour and half of the milk and beat well.  Add the rest of the flour and milk and beat until well-incorporated.

Fill muffin cups 2/3 full.  Bake 15-17 minutes at 350 degrees or until an inserted toothpick comes out clean.

Let cupcakes cool in pan for 5 minutes.  Transfer cupcakes to a wire rack to finish the cooling process.

Ice the cupcakes when completely cooled.

Yellow Buttercream Icing

• 1 cup (2 sticks) unsalted butter
• 3 cups powdered sugar, sifted
• 1/4 t salt
• 1 T vanilla extract
• Yellow food gel/color
• 2 T cold milk
• Garnish- Swedish fish of various colors

In a mixing bowl, cream the butter.

Add half of the sugar and mix well on medium speed with a mixer.  Add the rest of the sugar and mix on medium speed until light and fluffy.

Add 2-3 drops of yellow food gel until you reach your desired color of bright yellow (matching the color of the Dr. Seuss book)

NOTE: to thin icing, add 1 T milk and to thicken icing, add 1 T powdered sugar.

Using a decorating tip and disposable bag or Ziploc bag, pipe the frosting onto each cupcake.  Garnish with Swedish fish.

If you need to make these last minute and quickly, use a boxed cake mix for the cupcakes.  No decorating tip?  No worries!  Just snip the the corner of the Ziploc bag and pipe the icing on directly from it.

 

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