Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Maypole Cupcakes 3.1 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Wendell T Weber Yield: 12 These Maypole cupcakes -- decorated with multicolor gum-candy -- are "dancers" around the main Maypole cake. Ingredients 4 ½ cups cake flour (not self-rising) 1 ½ teaspoons baking powder ¾ teaspoon salt 1 pound plus 2 tablespoons unsalted butter, room temperature 3 cups sugar 6 large eggs 1 tablespoon pure vanilla extract 1 ½ 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 Directions 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. Rate it Print