First time trying both cupcake and frosting recipes. These are also from “101 Gourmet Cupcakes in 10 Minutes”. Wanted to serve both chocolate and vanilla cupcakes together.
1 box white cake mix (I used Golden Vanilla as I wanted that vanilla taste as opposed to the white cake mix)
1 cup milk or sour cream
1 teaspoon vanilla, lemon or almond extract
Mix together all ingredients. Pour batter into paper liners, filling 3/4 full. Bake at 350 for 15 – 18 minutes or until cakes are light golden brown and spring back when lightly touched. Remove from oven and cool completely. Frost when cooled.
8 tablespoons (1 stick) butter, room temperature
3 3/4 cups powdered sugar, sifted
3 – 4 tablespoons milk or cream (I used 4 of milk)
2 teaspoons vanilla
Place butter in mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a big mess. Add sugar, 3 tablespoons milk or cream and vanilla. Beat frosting starting on low, increasing your speed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.
I topped these with Pampered Chef Sweet Honey Vanilla Sprinkles and Wilton White Sparkling Sugar Sprinkles.