“You’re my Cuppycake”- Tie Dye Cupcakes with Homemade Buttercream Frosting
So yesterday Delish Your Dish catered an 8 year-olds birthday party and it went great! I was asked to make appetizers for the adults and cupcakes for the kids. Pictured are the cupcakes I made for the birthday girl. To help cut costs, I used a cake mix for the batter, but I made the frosting from scratch. The cupcakes were multicolored as well as the frosting.
1/2 cup solid vegetable shortening
1/2 cup butter/margarine softened
1 tsp clear vanilla extract (I didn’t use clear because I was using food coloring)
4 cups sifted confectioners sugar
2 tbsp milk (I used skim-the one fat-free ingredient in the recipe)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
*When piping the icing, all I used was a large sized Ziplock bag and added the two different colored frostings to the bag. I then cut off the corner of the bag then piped the icing in circles. Finally, I topped the cupcakes with different colored sugars and sprinkles.
2 years ago