Wednesday, July 3, 2013

Cupcakes with Fluffy Frosting

People love cupcakes.

They're just the right size for a single serving, they don't need to be cut up to share, they're pretty, and they don't require a plate or any utensils.  There's just something appealing about an adorable little cake, wrapped in paper, and topped with a big ol' dollop of frosting!

And so, this is my favorite Cupcake recipe!
The frosting is super yummy and looks gorgeous
It makes exactly 24 cupcakes--so two even batches of 12
Kids like them
They're easier than they look

For the Cupcakes
Makes exactly 24 cupcakes
Mix up a box of cake mix, following the directions on the package.
After preparing cake mix, add the following: 
3/4 c. all-purpose flour
1/4 c. granulated sugar
1 t. baking soda
1/2 c. water
1/4 c. oil
1 egg

Bake according to package directions--be sure to fill each cupcake liner 3/4 of the way so you don't get saggy or flat, dinky cupcakes.  Test for done-ness using a toothpick. Cool before frosting.

For the Frosting
Makes enough for exactly 24 cupcakes
8 oz. cream cheese, softened (1 pckg.)
8 T. butter, softened (1 stick)
1 T. vanilla extract
3 c. powdered sugar

Cream together butter and cream cheese until smooth and fluffy. Add in vanilla.  Add powdered sugar at 1/2 c. intervals until it reaches desired consistency. (may need an additional 1/2 c. if its too soft) To make fancy looking cupcakes, frost using a cake tip.
I like to use this for decorating my cupcakes:

***I've also found the cake mix extender to work well with Red Velvet and Devil's Food cake mixes--I usually just add about a teaspoon of cocoa.

Good luck with your cupcakes!

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