Since I had a box of red velvet cake mix I decided to make it easy on myself and opted to not make them from scratch. Maybe next time.
I love the color of this cake!
I had a recipe for a quick butter cream... I think it was from Country Living Magazine, so I decide I would make that and do some fun dots on the cupcakes. The butter cream was super easy to make and quite delicious!
Almost Homemade Butter Cream
~16 oz marshmallow cream
~1 1/2 cups (3 sticks) butter, softened
~1 tsp vanilla extract
~1/2 cup confectioners' sugar
Beat the marshmallow cream using an electric mixer set on low. Add the butter (in 1-inch pieces) and beat until smooth. Add vanilla and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.
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2 comments:
Michael, how much does the almost homemade buttercream icing produce (as in, enough for 24 cupcakes, or a 9"x13" cake, etc.)? That looks like a pretty easy, but potentially very large recipe. I am probably going to adopt it for the next time I need a frosting, but don't want to make more than I'd need.
I really do love your blog, especially with all of the pictures that you post. Your creativity amazes me, and I am now officially jealous that Marianne had you on her staff, even though I adored my McChicks.
The recipe yeilds about 3 or 3 1/2 cups. It is the pefect amount for 24 cupcakes. That is exactly what I used it for and I only had a little left over. It's great for lemon cake too! Just add about 5tsp of fresh lemon juice. YUM!
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