Saturday, February 7, 2009

Perfect Cakemix Cupcakes and frosting

Perfect Cake Mix Cupcakes
1 box (18.25 oz) cake mix (vanilla, devil’s food, or yellow etc.)
1 cup buttermilk (in place of water called for on the box)
Vegetable oil (the amount on the box)
4 eggs (in place of the number called for on the box)

Preheat oven to 350F. Line muffin cups with paper liners.
Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified on the box, using the amount of vegetable oil that is called for, and adding the eggs. Beet with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer
Fill paper liners two-thirds full. Bake 13 to 15 minutes or until toothpick inserted in middle comes out clean. Cool completely before icing

Raspberry Jam Butter cream
1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Raspberry or Strawberry jam (the really smooth kind)seedless
red food coloring (enough to make it a pretty pink color)

Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out. Put on your favorite cupcake.

Shortcut Peanutbutter Frosting
(This tastes like a creamy peanut butter cup filling)
1 can of vanilla ready made frosting
1/2 C. Creamy Peanutbutter
Simply whip together and your done. Credit for this amazingly easy frosting goes to my sister Haven! Thanks for sharing .......

1 comment:

Tami said...

Your cupcakes look really, really good!