Colorwheel Cupcakes
1 Betty Crocker french vanilla cake mix
2 large eggs
1 c. Daisy light sour cream
1/2 c. milk (I used 1% because it's what I had on hand)
1/2 c. vegetable oil
DIRECTIONS:
First: Combine all ingredients until incorporated (beat for about 30 seconds). Scrape sides of bowl and then beat on medium high speed for about 2 minutes. Divide batter accordingly to how many colors you are using. Use food coloring to color batter to desired intensity (Wilton gel colors work best). To get a layered stripe, put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on its own. You can set aside a bowl of water & dip your finger in. It will help you to spread the batter out without it sticking to you.
Melt in Your Mouth Cinnamon Frosting
1 c. butter
3 tsp. whole milk (I used 1% and it turned out just as tasty
4 c. powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon (King Arthur Flour's Vietnamese cinnamon is perfect for this!)
DIRECTIONS:
First: make sure butter is at room temperature. Then beat on a high speed for 3 minutes until creamy. Next add sugar one cup at a time. Add milk one teaspoon at a time. Once incorporated, add vanilla and cinnamon. Beat on high for 5 minutes.
{One batch makes enough to frost 24 cupcakes}
Ok...those look delish! I'm bookmarking this for later. New follower here.
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