Saturday, July 2, 2011

Firecracker Cupcakes

Not only will you say, "Ooh and Aah!"

But you'll also say, "MMM!"

These firecracker cupcakes will be a hit!

They're easy to make, but truthfully, the icing is a bit time consuming to do.

If you decide to make these, you'll need a #233 icing tip and an icing bag.

Easy Cake Recipe

1 boxed cake mix
1 cup sour cream
1/2 cup of oil
1/2 cup of water
3 eggs
1 tsp. vanilla (or almond or butternut or whatever goes well with your cake)

Place all ingredients in a bowl and mix 1 minute on low, to incorporate ingredients.  Scrap down sides and mix 2 minutes on medium speed.

Line a muffin tin with liners.  Fill cups 2/3 full.  Using a cookie scoop makes for easy and even filling!

Bake 18-23 minutes or until done.

Cool completely.

Buttercream Frosting

1/2 cup of butter, softened
1/2 cup of shortening
3-4 cups of sifted powdered sugar
1-2 tsp. of vanilla
2 TBSP milk

Cream butter and shortening together.  Begin adding powdered sugar and mix well, alternating with vanilla/milk.  Your amount of powdered sugar and liquid will depend on the desired consistency of icing.

Divide the frosting and color, if desired.  Since blue was my outer most circle, I colored more of the icing blue, then a little less for the red, and leaving a small amount for the white.

Using tip #233, start on the outside of the cupcake, making concentric icing circles.  Alternate colors if desired, or make each cupcake a solid color.

It's your cupcake -- celebrate however you want!


I mean, "AAHH!"

Forget it,  "Let's eat!"

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