Cupcakes for your mom

A variety of cupcakes are shown here displayed on "Sweet Stands" from Hello Hanna. (MCT)

Think of cupcakes as edible Mother's Day cards. And no matter the skill level of the baker (or the baker's "assistant"), there's a technique that will fill the bill, from using cake mix with canned frosting to baking from scratch and crafting elaborately decorated tops. Here are some ideas for cooking up a memorable day for Mom.

Milk chocolate frosting

Yield: Enough for 12 regular cupcakes


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1/4 cup heavy cream

2 tablespoons unsalted butter, at room temperature

10 1/2 ounces milk chocolate, broken into small pieces

1/2 teaspoon vanilla

1. Combine cream and butter in a saucepan; place over very low heat. Stir constantly until butter melts completely. (Do not let it come to a boil, or it will burn.) Remove from the heat; add chocolate. Let stand until chocolate softens, about 3 minutes.

2. Add vanilla and whisk until smooth.

3. Let frosting stand at room temperature until it is cool and thick enough to spread on cupcakes.

Per serving (based on 12): 180 calories; 12g fat; 7g saturated fat; 20mg cholesterol; 2g protein; 15g carbohydrate; 13g sugar; no fiber; 45mg sodium; 40mg calcium.

Adapted from "Cupcakes from the Primrose Bakery," by Martha Swift and Lisa Thomas (Kyle Books, 2009)

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Chocolate cupcakes

Yield: 18 to 22 cupcakes

3 large eggs, divided

1 1/4 cups milk, divided

1 cup packed brown sugar

3 ounces unsweetened chocolate

1/2 cup (1 stick) unsalted butter