MAYPOLE CUPCAKES

Maypole Cupcakes image

These Maypole cupcakes -- decorated with multicolor gum-candy -- are "dancers" around the main Maypole cake.

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 14

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Ingredients

4 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 pound plus 2 tablespoons unsalted butter, room temperature
3 cups sugar
6 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups nonfat buttermilk
Seven Minute Frosting for Maypole Cake
6 ounces green sprinkles
6 ounces cream sprinkles
2 pounds assorted jellied citrus slices
12 ounces jellied grapefruit slices
5 ounces assorted large gumdrops

Steps:

Preheat oven to 350 degrees. Line two 6-cup jumbo (1 3/4-inch deep, 4-inch diameter) cupcake pans with baking cups, and set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. With the mixer set on medium, add eggs, one at a time, then vanilla.
With the mixer on low speed, add one-third of the reserved flour mixture, and mix until combined. Add 1 cup buttermilk, and mix until combined. Add another third of flour mixture, then the remaining 1/2 cup buttermilk. Add the last third of flour, and mix until smooth.
Divide batter among cups, and bake until golden, about 30 minutes. Transfer muffin tins to a wire rack to cool. Remove cupcakes from tins.
To decorate, frost each cupcake with 3 tablespoons Seven-Minute Frosting. Place sprinkles in a shallow bowl. Fill a small, shallow bowl with cream-colored sprinkles and another with green sprinkles Gently press each frosted cupcake into the sprinkles, rollingthe cake around so the entire surface is coated. Alternate colors so that you have 6 green and 6 cream-colored cupcakes.
For flowers, use a 2 to 2 1/2-inch gum-paste petal cutter to cut petals from the jellied citrus and grapefruit slices -- you will need 72 petals. Using scissors or a sharp knife, cut off the lower one-third of 12 large gumdrops, and discard. Gently press a gumdrop into the center of each cupcake, and arrange 6 jellied petals around each gumdrop to form a flower. Place the cupcakes around the larger cake on the cake stand.