Archive for October 2013

Wedding Cake Cupcakes

Monday, October 7, 2013

These were the greatest cupcakes ever! I made these delicious jewels for my niece's 4th birthday.
They were a huge hit. Happy Birthday Rya! 

Making cupcakes has become my  newest passion.When I make  I always use my stand up blender, I am so in love with that thing!

1 Package Duncan Hines French Vanilla Cake Mix
4 large eggs
1/2 cups water
1/2 cup vegetable oil
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
8 oz. cream cheese

2 sticks salted butter
8 oz. cream cheese
4 cups confectioner's sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoon almond extract

Making cupcakes has become my newest passion,when I make cupcakes I always use my stand up blender, I am so in love with that thing! This recipes works perfectly fine with a hand blender too!

First, preheat your oven to 350 degrees, because this won't take long! :)

I start by mixing all my dry ingredients together first. Next I mix in my wet ingredients and my finally my cream cheese. It will look a little watery but that just means its perfect! 

Next, I line my cupcake pan with liners. After making tons of cupcakes I've come up with my own unconventional method of measuring how much to put into each liner. I use an ice cream scoop to scoop in equal amounts into each liner.

Bake for 15- 20 minutes, or until your toothpick comes out clean then  let them cool on a baking rack.

Now for frosting!(pics coming soon)

Blend two sticks of salted softened butter. Next add the cream cheese and blend it with the butter. Then, gradually add 1 cup of confectioner's sugar, mixing the sugar on medium speed between each cup until you've added 4 cups. Add a splash of milk if it becomes too thick. Now blend on high for 3 minutes until the frosting is fluffy. Finally, add the vanilla and almond extract to the frosting for about 1 minute.


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