cupcakes

We had a splendiferously good time this weekend with our official opening of the Christmas season. Lindsey and Kelsey spent the night before making dozens upon dozens of these cute cupcakes for us. They are so tasty and we had so many requests for the recipe that I decided to post it for everyone to try. Please take note that they used almond flavoring for ours.

CAKE:

1 box Pillsbury or Betty Crocker White or Vanilla cake mix
1 cup granulated sugar
1 cup + 2 tbsp cake flour (NOT all-purpose flour)
1/8 tsp salt

1 1/3 cups water
3 eggs
1/2 cup melted butter (lightly salted)
1 cup sour cream
1 tsp vanilla extract or almond extract (optional)
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1. In a large bowl, put water, extract (if using), eggs, melted butter and sour cream. Mix well with paddle attachment.

2. Add cake mix, sugar, cake flour, and salt.

3. Mix with paddle attachment at medium speed for approximately 2 minutes, or until most lumps are worked out. It is not necessary to work out all the lumps.

Pour into prepared pans and bake at 325 until a toothpick inserted into the center comes out
clean, or with just a crumb or two clinging to it.

ICING:

1 cup butter

1/2 teaspoon salt

1 1/2 teaspoons clear imitation vanilla extract

1/4 teaspoon almond extract

1/2 cup water

8 cups sifted confectioners' sugar

Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)

Add the rest of the powdered sugar and beat just enough to mix in.

Add additional water for desired consistency.

This spring when we have our Alice in Wonderland tea party, THESE are the cupcakes that I want to make. For directions on making these rainbow delights just go to my pinterest!