These are specially ordered cupcakes for the kids. I let them choose which color they wanted.
These cuppies are made using Yellow Cake Recipe from the book Betty Crocker decorating cakes & cupcakes.
Yellow Cake
2 1/2 cups all purpose flour
1 1/2 cups sugar
1/2 cup butter or margarine - softened
1 1/4 cups milk
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
3 large eggs
Method:
1. Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
2. Beat on high speed 3 minutes, scraping bowl constantly.
3. Pour batter into baking cups.
4. Bake at 350F for 20 to 25 minutes.
CREAMY WHITE FROSTING - about 3 cups frosting
4 cups icing sugar
1 cup shortening
1/2 tsp clear vanilla or almond extract
2 to 3 tbsp milk
1. Beat powdered sugar & shortening with spoon or electric mixer on low speed.
2. Beat in vanilla & milk until smooth & spreadable.
For a less sweet frosting, I would chose the recipe below which I made for my nephew's wedding recently, but the kids love the above frosting.
White Mountain Frosting -makes about 3 cups frosting
3 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tbsp water
1 tsp vanilla
1. Beat egg whites with mixer on high speed just until stiff peaks form, set aside.
2. In a saucepan, stir sugar, corn syrup & water until well mixed. Cover & heat to rolling boil over medium heat.
3. Uncover & boil 4 to 8 minutes, without stirring, until small amount of mixture dropped into a cup of very cold water forms a firm ball that holds its shape until pressed.
4. Pour hot syrup very slowly in thin stream into egg whites, beating contantly on medium speed.
5. Add vanilla, beat on high speed about 10 minutes or until stiff peaks form.
put the colorings as desired.
Leftovers can be placed in an airtight container and stored in the fridge.
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