Lots of people say they have the best cupcake recipe ever. But I really do! {smile} Thing is, it's not really the cake part that's so amazing. That's basically a doctored up cake mix. It's the frosting. I have even bought un-iced cupcakes and put the frosting on them. My friend and I thought we might sell cupcakes at one point, so we perfected a cake and icing that we thought was pretty amazing. And it was easy. We made what seemed like a gazillion for Valentine's Day one year {truly a Lucy and Ethel affair} and after hours of baking, frosting, assembling and packaging, we decided it might be a lot more fun just to give them away. So, our business never made it off the ground, but we did create one heck of a yummy cupcake! There are two must have ingredients for the frosting- salted butter and marshmallow fluff! The salted butter gives that salty/sweet flavor to the frosting and the marshmallow fluff gives it a wonderful consistency.
Read more about the cupcake adventure and also how to make this "cup"cake stand to display your delicious and beautiful creations
here.
Lucy and Ethel's Cupcakes
1 Box French Vanilla cake mix
1 cup buttermilk
vegetable oil (amount on the box)
4 eggs
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. Beat ingredients until mixed and thick, then beat on high for 2 minutes.
Spoon the batter into a gallon zip-loc bag. Snip a 1/4 inch corner from the bag, and fill the paper liners 2/3 full. Bake 15-20 minutes until tops are golden and toothpick inserted in center comes out clean. Place cupcakes on wire rack to cool.
Frosting
3 sticks salted butter, softened
3 1/2 c. powdered sugar,
sifted (this makes it very smooth)
1/2 t. vanilla
2 T. marshmallow fluff
Beat ingredients until smooth (about 5 minutes) Fill piping bag and frost cooled cupcakes.
Have a cupcake, share a cupcake, and share some love!
Y.
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