Tuesday, November 29, 2011

I give myself an A+

I can not contain my excitement about this recipe! Seriously. Stop what you are doing, write down this recipe, and make it. Now.

I found this incredible recipe on Pinterest and it has made me a very happy girl. (P.S. if you're not on Pinterest yet - go request an invitation and get started. I'd love for you to follow my boards.)

The most important thing about this recipe is that it is a 'doctored' recipe. That means these cupcakes are made from a box of cake, tossed with a few other ingredients and then baked into awesomeness.

What you need for these cupcakes:

A box of 'moist' white cake
1 cup Sour Cream
1 cup Flour
1 cup Sugar
4 large Egg Whites
3/4 teaspoon of Salt
1 1/3 cup Water
2 tablespoons of Vegetable Oil
1 teaspoon Vanilla Extract

First mix the cake mix, flour, sugar, and salt.

Next add the water, oil, egg whites, sour cream, and vanilla extract.  Beat together with a hand mixer for about two minutes.

Line cupcake pans with cupcake liners. Fill 3/4 of the cupcake liner and bake at 325 degrees for 18 minutes.

They looked beautiful when I pulled them out.

The best part was they were not burnt!!!

This recipe made 36 cupcakes. The most I've ever made in one batch.

The next step is to make the buttercream frosting. This is not for the faint of heart. I suggest eating this once a year on a holiday only. There is an excessive amount of butter, but they are incredible. Indulge at your own risk.

Now that the health warning is out of the way, you'll need to gather your ingredients.

You need:
3 cups of Powdered Sugar
1 cup of room temperature Butter
1 teaspoon of Vanilla Extract
1 to 2 tablespoons of whipping cream

Cream the butter and the powdered sugar together with your hand mixer. This was really difficult. It takes about 2 full minutes until it gets creamy.

Yeah, it got a little messy. 
Then add the vanilla extract and whipping cream and you have butter cream frosting.

I scooped the frosting into a frosting bag, then realized I forgot to put the frosting tip in the bag.

So I ended up transferring the frosting to another bag with the tip included.

It turned out that there was barely enough frosting to cover the cupcakes. I ended up making another batch.

These are the best cupcakes I have ever made. GB ate about 4 the first day. The entire batch was gone in the next two days, so I'm sure he ended up eating a lot more than those first 4.

If you try this recipe out, I'd love to know how it turns out!

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