Mardi Gras Cupcakes with Cinnamon Frosting #SundaySupper

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This Tuesday is Fat Tuesday, otherwise known as Mardi Gras!   Mardi Gras is basically the end of carnival and the day before Lent begins.  It’s sometimes called Fat Tuesday because it’s the last day to eat the fattening foods before giving them up for Lent or fasting during Lent.  Although my religion doesn’t require me to give up something for Lent, I almost always do.

In the past I’ve given up potato chips, sweets, french fries, and and chocolate.  I’m not sure why I give up food every year other then it’s something I really enjoy and that’s the basic point of Lent…to give up something you enjoy.   Ten or so years ago my little brother gave up soda.  He hasn’t had a soda since!  That one really shocked me because he was always drinking soda but he said he liked the way he felt when he wasn’t drinking it.

So for Lent this year I’m giving up something I haven’t ever give up.   I’m giving up soda.  It’s going to be hard because I usually drink about 2 sodas a day and the only thing else I drink during the day is coffee or iced tea.  I’ve been looking to cut back on caffeine so I either need to get some decaf or start drinking water.   I am also going to give up some type of sweets; either cookies or cupcakes.

So to help celebrate the end of carnival and Mardi Gras, I’m sharing these delicious, fun, and festive cupcakes!  The best part of these cupcakes is that it’s all about the look so you can use a homemade cupcake recipe or use a boxed mix…it doesn’t matter!   I used a homemade vanilla flavored batter and dyed it the three colors of Mardi Gras which are yellow, green, and purple.  Then I topped it off with a luscious cinnamon frosting in honor of the King Cake, and topped it with some gold sprinkles.   These tri-colored cupcakes are sure to be a hit at any Mardi Gras celebration!

Mardi Gras Cupcakes (a Hezzi-D original)

1 boxed white cake mix (or 1 recipe for vanilla cupcakes)

Green, yellow, and purple food coloring

2 stick butter, softened

3 c. powdered sugar

1 T. cinnamon

1 T. vanilla

Gold sprinkles

1.  Preheat the oven to 350 degrees.

2.  Prepare the vanilla cupcake recipe according to the package directions.   Divide into 3 bowls.  Color one yellow, one green, and one purple.  Place a spoon in each batter.

3.  Place cupcake liners into 24 muffin cups (2 muffin tins).  Spoon one small spoonful of purple batter onto one side of the muffin cup.  Holding the spoon in place, spoon a small spoonful of green batter beside it.  Using the third spoon, spoon a small spoonful of yellow batter on a third side of the cup.  The three different batters should be distinct in the cups, though touching.  If they mix together a tiny bit it will be fine.

4.  Repeat these steps with remaining batter.  Bake the cupcakes according to package directions.  Remove from oven and cool on a wire rack for 20 minutes.

5.  In a large bowl mix the butter with a hand mixer on medium speed or until it is smooth.  Add in the powdered sugar, cinnamon, and vanilla and blend until smooth.  If the frosting is too thin add more powdered sugar.  If it is too thick add a little milk.

6.  Spoon the frosting into a piping bag and pipe a dollop onto the center of each cupcake.  Sprinkle with gold sprinkles.

Cocktails & Other Beverages:

• The Hurricane Cocktail Recipe from An Appealing Plan
• The French 75 from Kimchi MOM
• Sweet Potato Pie Smoothie from Peanut Butter and Peppers

Appetizers:

• Fried Oysters and Remoulade from Jane’s Adventures in Dinner
• Shrimp in Mustard Sauce from Noshing With The Nolands
• Mini Sweet Potato Pies from MealDiva
• Cajun Crab Beignets from Delaware Girl Eats
• Pancetta and Mushroom Arancini from Ruffles & Truffles

Main Dishes:

• Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
• Chicken and Sausage Gumbo from Supper for a Steal
• Sausage and Shrimp Jambalaya from Yours And Mind Are Ours
• Vegan Pizza Waffles from Killer Bunnies, Inc.
• Red Beans and Rice from Cookin’ Mimi
• Baked Catfish Po’Boy from Curious Cuisiniere
• Muffaletta from Casa de Crews
• Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
• Seafood Gumbo from Take A Bite Out of Boca
• Cajun Rice and Beans from Momma’s Meals
• Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
• Louisiana Roasted Barbecue Shrimp from Food Lust People Love
• Cajun Dirty Rice Bowls from The Dinner-Mom
• New Orleans Fried Chicken from Family Foodie

Side Dishes:

• Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
• Okra Creole from Cindy’s Recipes and Writings

Desserts:

• Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
• Chocolate Ganache Tart from Melanie Makes
• Banana Bread Pudding from Gotta Get Baked
• Delicious Saffron Baked Beignets from A Kitchen Hoor’s Adventures
• New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
• Polish Paczki from Cravings of a Lunatic
• Buttermilk Beignets from The Messy Baker
• Eggless Bread Pudding in a Jar from What Smells So Good?
• Mint Julep Bars from The Girl In The Little Red Kitchen
• Mardi Gras Cupcakes with Cinnamon Frostingfrom Hezzi-D’s Books and Cooks
• Mardi Gras Long Johns from Kudos Kitchen by Renee
• Mexican Chocolate Coffee Cake from La Cocina de Leslie
• Fasnetküchle from The Not So Cheesy Kitchen
• Cheesecake Swirl Brownies from That Skinny Chick Can Bake
• Pecan and Chocolate Pralines from Desserts Required
• Chocolate Raspberry Cake from Clarks Condensed
• Baked Coconut Beignets from Mess Makes Food
• Ravioli dolci di Carnevale from Manu’s Menu
• Strawberry Paczki from Neighborfood
• Blackberry Fritters from girlichef
• Brownie Chocolate Chip Cheesecake from Magnolia Days
• Flourless Chocolate Cake in a Mug with Coconut Cream from Sue’s Nutrition Buzz
• Pecan Bars from Pies and Plots
• “Skinny Tuesday” Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
• Mocha Pear Cake from Happy Baking Days
• Skinny Baked Beignets from Daily Dish Recipes

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