Sep 012010
 

Pictures

Simple Ingredients

Simple Ingredients

Mixing

Mixing

All Mixed

All Mixed

Ready for the Oven

Ready for the Oven

After the Oven

After the Oven

Frosting Ingredients

Frosting Ingredients

Creaming Butter and Powdered Sugar

Creaming Butter and Powdered Sugar

More Creaming

More Creaming

Adding Milk

Adding Milk

All Done

All Done

Frosted and Sprinkled!

Frosted and Sprinkled!

Basic White Cupcakes

1 18.25 ounce box white cake mix
1 1/4 cups buttermilk
1/4 cup butter, melted
2 whole eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Recipe was found here.

Billy’s Vanilla Buttercream

1 cup unsalted butter (2 sticks) room temperature
6 cups powdered sugar (6 to 8)
1/2 cup milk
1 teaspoon vanilla

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Recipe was found here.

These cupcakes are super yummy and moist!

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