Recipe: Gumdrop Holly Cupcakes with Creamy Cardamom Frosting

GUMDROP HOLLY CUPCAKES

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening
2 tablespoons milk
1 teaspoon vanilla
1/8 teaspoon ground cardamom
Creamy Cardamom Frosting (recipe follows)
FOR THE GUMDROP HOLLYS:
Large green gumdrops
Red cinnamon candies

Heat oven to 350 degrees F. Line 36 medium muffin cups (2 1/2 x 1 1/4-inches) with paper baking cups.

Beat flour, sugar, shortening, milk, vanilla and cardamom in large bowl on medium speed about 30 seconds, scraping bowl constantly, until blended. Beat on high speed 3 minutes, scraping bowl occasionally. Fill muffin cups about half full.

Bake 20 minutes. Immediately remove from pan. Set on rack to cool completely.

Frost cupcakes with Creamy Cardamom Frosting.

TO MAKE THE GUMDROP HOLLYS:
Roll green gumdrops, one at a time, on generously sugared surface until 1/8-inch thick. Cut to resemble holly leaves. Arrange 2 or 3 leaves on each cupcake; add 2 or 3 red cinnamon candies in center of each cupcake.

CREAMY CARDAMOM FROSTING

3 cups powdered sugar
1/3 cup margarine or butter, softened
1 teaspoon vanilla
1/8 teaspoon ground cardamom
2 tablespoons milk

Beat all ingredients on medium speed until smooth and spreading consistency. If necessary, stir in additional milk, 1/2 teaspoon at a time.

TO PREPARE USING A CAKE MIX:
For a shortcut to this recipe, substitute 1 package Betty Crocker SuperMoist yellow cake mix for the cupcakes. Prepare and bake as directed on package for cupcakes-except add 1/4 teaspoon ground cardamom before beating. (Makes 2 dozen cupcakes)

Makes 3 dozen cupcakes
Source: Recipe booklet: Holiday Ideas, Betty Crocker Creative Recipes #63, December 1991