- 30
- 60 mins
- 90 mins
Ingredients
- CUPCAKE RECIPE:
- 1 box white cake mix
- 1/3 C flour
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 1/2 C water
- 1/3 C oil
- 4 egg whites
- 1 tsp vanilla
- 1/3 C sour cream
- cupcake liners
- BUTTERCREAM FROSTING:
- 1/2 C butter flavored shortening
- 1/2 C butter, softened
- 1/2 t vanilla
- 5-6 C powdered sugar
- 3-4 Tb milk
- dash of salt
- Red and Green Food Coloring (I like Wilton)
- Cake decorating bags
- Wilton Decorating Tips #4B,#199, #3 and #21
Preparation
Step 1
1. Preheat your oven to 350 degrees.
2. Into your stand mixer place the cake mix, flour and pudding mix. Toss together to combine.
3. Add the water, oil, egg whites, vanilla and sour cream to the dry ingredients. Mix on low speed for 2 minutes, scrape the bottom of the bowl with a rubber spatula and mix for an additional 2 minutes on medium speed. The batter should be thick and glossy.
4. Line your muffin tins with cupcake liners and spray them with cooking spray. This will ensure that your pans don't get super messy, and that the cupcakes won't stick to the liners.
5. Fill the liners about 2/3 full of batter.
6. Bake for 15-16 minutes or until the cupcakes spring back when tapped.
7. Allow them to cool in the pans for 5 minutes. Then move to a wire rack and cool completely.
8. To make the frosting, place the softened butter and shortening into your stand mixer. Beat until smooth. Add the vanilla, 5 cups of powdered sugar, 3 Tb milk and a dash of salt. Mix until smooth, add more powdered sugar and milk until you have the desired consistency. If it sticks to your finger just a bit, then you should be good to go. You don't want it to be super sticky or super dry, but a nice balance between the two.
9. Separate the frosting into three bowls, color one of them red, one green and leave one white. Decorate according to the instructions withing the tutorial photos.
Yield: 30 cupcakes