CHINESE TAKEOUT RECIPE

by Karen Tack and Alan Richardson, authors of What’s New, Cupcake?: Ingeniously Simple Designs for Every Occasion, all rights reserved. Used by permission from Houghton Mifflin Harcourt. (This recipe has been featured in the 13th issue of Desserts Magazine.)

Makes 1 take-out order, 12 cupcakes, 24 mini cupcakes

House Special: Pork Lo Mein and Vegetarian Fried Rice. The kids will love this broccoli: green fruit chews with green frosting and nonpareils on a pile of lo mein noodles made of frosting squeezed from a ziplock bag.
Serve fried rice on the side: puffed rice cereal tossed with fruit chews and jelly beans. And don’t forget the caramel fortune cookies.

Please Login or Register to read the rest of this content.

What’s New, Cupcake?: Ingeniously Simple Designs for Every Occasion
by Karen Tack (Author) and Alan Richardson (Author)
Paperback: 240 pages
Publisher: Houghton Mifflin Harcourt; Original edition (April 1, 2010)
Language: English
ISBN-10: 054724181X
BUY

HOW TO MAKE CHINESE LO MEIN CUPCAKES, WHAT’S NEW, CUPCAKES?

Watch and learn how Karen Tack and Alan Richardson make cupcakes that looks just like Chinese takeout, using techniques from their latest cookbook WHAT’S NEW, CUPCAKE? (published by Houghton Mifflin Harcourt)

For the Chinese Takeout cupcakes recipe click here.