This weekend, I had a "job" making cupcakes for a friend at work. I had tried a recipe a while ago and while the shape of the cupcake was terrific, the taste just wasn't how I wanted it to be. It was more the consistency of a corn muffin rather than a vanilla cupcake. I found a recipe on Pinterest, by Recipe Girl and it was a terrific recipe! I ended up making the cupcakes in the jumbo tins, and one complete recipe filled the 12 tins. Here's what I did!!
The Recipe
1 Box White Cake Mix
1 cup Flour
1 cup Sugar (granulated)
3/43 tsp Salt
1 1/3 cups Water
2 Tbsp Vegetable Oil
1 tsp Vanilla Extract
1 cup Sour Cream
4 Egg Whites
The Method
- Preheat the oven to 325*F and line the cupcake tins with paper liners
- Whisk together the dry ingredients and then mix in the wet ingredients until well blended
- Use an ice cream scoop to fill the tins 3/4 full and bake for 18 minutes (or use 2 scoops and bake for 30-35 minutes if you're using the jumbo tins like I did)
My baked cupcakes (a little flat, but no worries!) |
Next, the frosting:
The Recipe
3 cups Powdered Sugar
1 cup Butter, room temperature
1 tsp Vanilla Extract
1-2 Tbsp Whipping Cream
The Method
- Cream together Sugar and Butter on low speed until well blended. Increase speed to medium and beat for 3 minutes
- Add Vanilla and Cream on medium speed for 1 minute (I added only 1 Tbsp of cream, mixed, checked the consistency and then added more as needed).
- Decorate! Color and Pipe as necessary
The frosted cupcakes! |
Since the cupcakes were for a class of 2nd graders who were making their first communion, I was provided with some candies - some I put on the dollop of frosting, others I taped to the cupcake boxes (I was also provided with individual boxes) Enjoy some pictures below!
Cupcakes with the decoration on top! |
The finished result, boxed and ready to go! |
Ready for delivery!! |
If you have a chance to bake some cupcakes, definitely try out this recipe! It's fantastic!!
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