Did you say cupcakes??
The number one place I take my cupcakes to are my work family. No doubt that when you walk on the unit with a cake box everyone wants to know what’s inside. My all-time special recipe my coworkers love are my cupcakes. Now it’s a toss up between vanilla cupcakes with vanilla buttercream frosting or chocolate cupcakes with peanut butter frosting. But, today I’ll share buttercream frosting and save the other for another day.
For the cupcakes (or cake):
1 box of French Vanilla Cake Mix
1 cup milk
1/2 cup of vegetable oil
For the frosting:
1 1/2 sticks of salted butter, at room temperature
1 2lb bag of powdered sugar
2 tsp vanilla extract
2-4 Tbsp of milk to reach desired consistency, I tend to use more like 4 Tbsp. Don’t add it all at once, just add as you go.
1. For the cake, combine all cake ingredients in mixing bowl. Turn on mixer and beat with whisk attachment until smooth.
2. Pour into cupcake liners. Makes 24 cupcakes.
3. Cook on 350 degrees for 18 minutes.
4. In the meantime, use room temperature butter and beat in mixer with paddle attachment until smooth.
5. Slowly add in powdered sugar, alternating with milk and vanilla extract to keep powdered sugar dust from flying! I also like to add almond extract as well sometimes. Give it a try! I’ve heard butter flavoring is great, but have not yet tried it. I think that’s a must-try…who doesn’t like butter???
6. You can spread on frosting with a knife or back of spoon, but I prefer to use a piping bag with a decorative tip to look more professional, and Wilton food coloring for fun 😀.
Savings tip: The best place I’ve found to purchase the piping bags are at Michael’s Craft Store with a 40-50% off coupon on the largest box. They last you a while and cost a lot less when half-off 😉.
Alternatives: You can also make cakes with the same two recipes. To make cakes more flat and less rounded on top, cook for a longer period of time with less heat, such as 300 degrees. Wrap pans with a wet rag, or items such as these:
These are what I use. A rag seems to be more effective though. These are tips I’ve learned from my grandmother-in-law who has been making cakes for a long time! Some of the ones I’ve made with this recipe are shown below.
Let me know in the comment section How yours turn out! Post pictures if you try it!
Up next week: The Chocolate Cupcakes with Peanut Butter Frosting!