Monday, February 16, 2015

Cupcake Shop Cupcakes!!


1 box cake mix (any flavor) )I used Red Velvet)
1 cup sour cream
1 cup vegetable oil)
1 package instant pudding mix ( chocolate for devil's food/chocolate cake mix vanilla for white/yellow cake mix,)
4 eggs, room temp. (lightly beaten)
2 teasp vanilla extract
1/2 cup milk


Preheat oven to 350.
In a large bowl, beat together ALL ingredients for 2 minutes scraping down the sides.
With an ice cream scoop, scoop out cupcake batter into cupcake liners so that they are 3/4 full or a little less.
Check doneness at 15 mins. (Mine took 25 minutes) check with toothpick, if it comes out clean, they are done)
Yield 24-30 Cupcakes (depending how full you filled the liners)

Buttercream Frosting


1 cup shortening
1/2 cup of salted butter
1/4 cup milk
1 tsp. almond extract
4+ cups powdered sugar
food coloring (optional)

Beat the shortening and butter on high for 3-4 minutes or until it is creamy/fluffy.
Turn the mixer off and SLOWLY add 1 cup of the powdered sugar at a time
Mix on low until combined, then beat on high for a minute.

*Be sure to taste the frosting in between adding the sugar/creamer to get it the way you want it to taste.
Turn off of the mixer and add the milk.
Mix on high and beat until fluffy (about 4-5 minutes).
Add the Almond extract and beat 1 more minute. Add food coloring if desired

No comments:

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...