Spring “Fruit basket” Cupcakes with Ava Organics Crispy Rollers
Add some tropical flair to your springtime dessert tables.
Ingredients:
Cupcake
1 1/4 cups all-purpose flour
¾ cup sugar
1 teaspoons baking powder
¼ teaspoon baking soda
1/4 teaspoon salt
¾ cup milk
¼ cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
Frosting
½ cup unsalted butter, softened (1 stick)
2 cups powdered sugar, sifted
1 to 3 tablespoons of milk or water
1 teaspoon vanilla extract
Decoration
1 bag your favorite Ava Organics Crispy Rollers (Original or Cinnamon). You’ll need 7 per
cupcake (broken in half)
1 ½ cups fruit (sliced strawberries, sliced kiwifruit, blueberries, raspberries, mandarin oranges)
Instructions:
Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create
a well in the center. Add the milk, vegetable oil, eggs and vanilla extract. Stir with a spoon until
just combined.
Fill prepared cupcake tins 2/3 of the way full; a spring-loaded ice cream scoop works well for
this.
Bake for 18 to 19 minutes, or until a toothpick inserted in the center comes out clean. Transfer
cupcakes to a cooling rack and cool thoroughly.
