Who doesn't love cupcakes?? They just make you happy, inside and out!
Cozy Mystery author Jenn McKinlay has a new series out, the Cupcake Bakery Mysteries, and her first book in this series, Sprinkle With Murder, is a charming, entertaining, yummy little slice of mystery and cupcakey-ness (yes, I made that word up, but it's a good one, don't ya think?)
In Jenn McKinlay’s debut novel, "Sprinkle With Murder: A Cupcake Bakery Mystery," cupcakes are the star of the show, and their deliciousness can turn out to be sweet, but deadly.
Childhood friends Melanie Cooper and Angie DeLaura are the proud owners of the Fairy Tale Cupcake Bakery, thanks in part to a little help from their friend Tate Harper. So when their first big order comes from Tate’s fiancée, potential Bridezilla Christy Stevens, the girls are thrilled but apprehensive – they know about Christy’s pickiness and tantrums.
And when Christy is found dead with a chocolate cupcake from the bakery in her hand, suddenly all the attention is off their baking and on to Mel and Angie. And while the Scottsdale police are doing a fine job of investigating the murder, Mel and Angie decide to check on a few leads of their own, only to find the killer was the last person they would have suspected.
"Sprinkle With Murder" is a luscious treat of a cozy mystery that is filling with an exciting storyline, with a decadent cast of interesting characters, and is topped off with a healthy helping of some of the most delicious sounding cupcake recipes I’ve run across in a long while. I can wait to see what new treats Jenn McKinlay cooks up next!
Be sure to check out Jenn McKinlay's website (www.jennmckinlay.com)for more information about her charming mysteries and for a delicious, mouthwatering recipe for Tinkerbell Lemon Cupcakes with Raspberry Butter Cream Frosting!
For a fresh taste of springtime, here's a recipe, from the Better Homes and Garden website, for Tangerine Cupcakes with Coconut Frosting.
Ingredients
4 eggs
4 egg yolks
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup cooking oil
2-1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup butter, softened
2 cups granulated sugar
1 tablespoon finely shredded tangerine or orange peel
3 tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
1 8-ounce package cream cheese, softened
6 tablespoons butter, softened
1/2 teaspoon vanilla
3 cups powdered sugar
Flaked coconut
Directions
Line 30 muffin cups with paper bake cups.
In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.
In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.
Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.
For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.
Tip: If you don't have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above. 
