I love how round these get! They're so cute :)
Very yummy and easy icing. Just 1/2c shortening, 1/2c butter,
4c icing sugar and 2tbsp milk. Cream butter and shortening together,
add icing sugar 1c at a time until icing looks dry, then add the
milk and mix until it looks good :) I usually add a little extra milk at the
end to make it a bit smoother.
And the finished product! They're just iced with the white,
then the red swirl pattern goes on, then dip in sugar to make
them sparkly :) Lots of fun!
Dipping in sugar to make them sparkly....what a smart idea! Those cupcakes turned out very pretty :)
ReplyDeleteBtw, your cupcakes have such a nice dome....what recipe do you use if you don't mind me asking...hehe.
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Thank you! It's a really easy recipe, I got it from another blog called Cake on the Brain, but here it is:
ReplyDeleteVanilla Cupcakes:
2 1/4c cake flour (next time I'm going to try regular flour because cake flour is expensive, lol.. but I don't know if it'll work the same)
1 1/4c sugar
3 tbsp baking powder
1 tsp salt
1/2c vegetable oil
1c milk
2 eggs
2 tsp vanilla extract
1. Preheat oven to 350 F and spray or line muffin pans
2. In a large bowl (I use the bowl of my KitchenAid, as everything will end up in here), sift together the flour, sugar, baking powder, and salt and mix until blended.
3. Whisk together the oil and milk and add to the dry ingredients. Beat for 2 minutes on medium speed.
4. Add the eggs and vanilla and beat again for 2 minutes on medium.
5. Pour the batter into the pans, filling at least half way. Bake for 15 - 20 minutes, until they test done. (For the mini ones 9 minutes was perfect, but start low and check them every 2 minutes if they're not done yet, every oven is different!)
Let me know how they turn out and if you make any changes. I made a few changes to the original recipe and it seems to work better, so I'm always looking for upgrades :)
Thanks for sharing the recipe....i will be trying it this weekend :)
ReplyDeleteWill let you know how it goes...
Btw, you can make your own cake flour rather than buying it. It's just cheaper...hehe
To make 1 cup cake flour, add 3/4 cup plus 2 tbsp all-purpose flour with 2 tbsp corn starch.
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www.cakewhiz.com
Oh that's interesting.. I was wondering what made the cake flour different. If the recipe doesn't work the same with just regular flour I'll try doing that :)
ReplyDeleteHey, the "hello cupcake" people did this also but, added sugar "wrapper" looking things on the end... If anyone would know what they used or how they did that it would be very helpful. Thanks (:
ReplyDeletehey! Cute blog!
ReplyDeletewelcome to the food blogging community!
You've got a great start here! Just trying to be helpful; not critical...a little advice: you can save time/effort/space from typing by creating hyperlinks in blogger. It'll make posting recipes/accreditation a lot easier. You can do it in blog comments too! Life became easier for me once I learned how to do that! give me a shout if you need help with how to do that!
Oh I see what you mean, I was trying to figure out what you were talking about, then realized I posted one of your recipes in there! I actually just copy and pasted it from my recipe folder on my computer where I had saved yours earlier. But yes I see how it would save space, and then jump right to your page instead. In the future I'll do that for sure :) I love your blog by the way! You were my inspiration for starting one myself, unfortunately I haven't kept up on it! I have tons more stuff I could post but haven't yet. I should get on that :) Thanks for your comment!
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