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Wedding Cupcakes

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    Wedding Cupcakes

    Wedding Cupcakes



    1 Duncan Hines white cake mix prepared as directed

    Do NOT under mix (I use my kitchen-aide mixer) and do NOT use the egg yolks as the box directs.



    I use the muffin sized tins and used 2-ice cream scoops of better in each one. Bake as directed



    Icing:

    2# powdered sugar (I use a name brand like Dominos as it does make a difference)

    1 cup of Crisco

    1/3 - 1/2 cup butter

    4-6 tblsp milk (at least 2%, not fat free)

    1 tblsp. white pure vanilla (not imitation)

    Blend on slow until mixed. Add more milk if needed and then mix on high for several minutes until fluffy but will hold its shape. If too thin add some more powdered sugar or too thick add small amounts of milk until proper consistency. If at first you don't succeed...keep trying as this is a recipe I have grown up with. My Mom always used this to frost cookies and cakes! We always licked the spoon!!! This can be colored with food coloring and will keep in the fridge for several days.

    #2
    Re: Wedding Cupcakes

    Sounds yummy....please clarify how much of the powdered sugar to use??? Did you mean 2 cups??
    Thanks for all the great recipes.

    Comment


      #3
      Re: Wedding Cupcakes

      Originally posted by Glenda View Post
      Sounds yummy....please clarify how much of the powdered sugar to use??? Did you mean 2 cups??
      Thanks for all the great recipes.
      Use a 2 pound package of powered sugar. Dianne

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