Monday, April 5, 2010

Easter Cupcakes

Easter cupcake deliciousness. I didn't take a picture of the centers, for some reason...but they were pink and yellow in the middle.

I know they don't seem particularly awesome, but they tasted delicious.  Once again, I used this recipe.  It's pretty much the only white cake recipe I use anymore.

Colorful Cupcakes

You will need:
One white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp almond extract (optional)

Wilton Food Gel in whatever colors you would like (about a heaping 1/2 tsp of each).

Split batter into two bowls, fill cupcake container 1/4 full with first batter color, then 1/4 full with second batter color.  Smooth layers flat with spoon, or bang pan on the counter to help it settle.  (Don't overfill!!!  Each cupcake should only be about half full--they bake up big.)

Bake at 350 degrees for 20-22 minutes, or until toothpick comes put clean.  (Makes approximately 20-24 cupcakes).

Frost with white frosting.
1/2 square of margarine, softened
Powdered sugar
Canned Milk
Capful of Vanilla
Shake of Salt

Whip butter up until smooth, then add powdered sugar and canned milk alternately until you reach the desired consistency you'd like.  (I like to be able to stick my finger in and have the frosting sort of "peak" a bit.  Add a capful of vanilla, one quick shake of salt, and food coloring (if desired...I like my frosting white, usually.)  Mix altogether for a little bit longer until the frosting looks how you want it.

Let cupcakes cool, frost them, and quickly put on sprinkles or other garnishes.  (This frosting recipe tends to harden up quickly, so if you don't do sprinkles immediately, they don't stick well).

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