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Pink Heart Cupcakes
Homemade pink vanilla cupcakes topped with vanilla buttercream frosting makes a
perfect Valentine’s Day treat!
Ingredients
Pink Vanilla Cupcakes:
1 cup butter, softened
1­1/4 cups sugar
⅛ teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2­1/2 cups all­purpose flour
1­1/2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
Buttercream Frosting:
1 cup unsalted butter (2 sticks), softened
3­4 cups powdered sugar, SIFTED
¼ teaspoon table salt
1 tablespoon vanilla extract
4 tablespoons milk or heavy cream
3 drops pink food coloring
Instructions
1.  Preheat oven to 350F degrees. Line 12 count muffin pan with cupcake liners. Set aside.
2.  Using a electric or stand mixer, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a
time, beating well after each addition. Beat in vanilla.
3.  In a medium bowl, whisk the flour, baking powder, baking soda and salt; add to wet mixture alternately with
buttermilk, beating well after each addition.
4.  Fill paper­lined cupcake cups two­thirds full.
5.  Divide batter between 12 cupcake liners and bake for 20 minutes or until a toothpick inserted near the center comes
out clean. Allow to cool before frosting.
6.  Make the frosting by mixing softened butter on medium speed with an electric or stand mixer. Beat for about 3
minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, pink food coloring and salt. Increase
to high speed and beat for 3 minutes. Frost cooled cupcakes (I used Wilton 1M piping tip). b a d c
Neapolitan Cupcakes
Enjoy these beautiful chocolate cupcakes made using Betty Crocker® SuperMoist® white cake mix and frosted in layers with Betty Crocker® Whipped frosting – a delicious dessert.

Neapolitan Cupcakes

Servings: 24

Ingredients:
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/4 cup unsweetened baking cocoa
1/2 cup miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1 container (12 oz) Betty Crocker® Whipped strawberry mist frosting
Assorted Betty Crocker® Decorating Decors candy sprinkles
Additional miniature semisweet chocolate chips

Directions:

Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.
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lacarolita:

Rose petal sorbet  b a d c
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