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Hi Cupcake!
So, I got my latest Romantic Home Magazine and it had the cutest recipe for
Enchanted Rose Cupcakes
I just had to try them.
Here is my effort. I added my edits in purple parenthesis.
I hope you find it helpful.
1 box French vanilla cake mix, such as Duncan Hines
1 package (3.4 oz) French vanilla instant
pudding and pie filling, dry such as Jell-o
1 cup Water
1 cup oil
4 eggs
1 batch buttercream frosting (pale pink)
*Preheat the oven to 350F.
Line the cupcake trays with paper liners and set aside.
*In a large bowl, beat the cake mix, pudding mix, water, oil and eggs
on medium speed for 2 to 3 minutes, or until all the ingredients are incorporated.
*Using a cookie scoop (for mini cupcakes) (or an ice cream scoop for reg. cupcakes)
place one small scoop of cake batter into each paper liner, filling about 3/4 full, dividing
evenly between the cupcake trays to create a perfectly even batch of cupcakes.
*Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
*Let cool in the trays for 5 minutes. Then take the cupcakes out of the trays and
allow them to cool completely before decorating.
*Meanwhile, make the butter cream frosting. (the recipe in the magazine is a very basic butter cream and confectioner sugar recipe) Add pink food coloring until it reaches the
desired shade.
(I added 3 drops of red and thought the color was to pink. Add one drop at a time
so that you don't ruin the color)
*Preheat the oven to 350F.
Line the cupcake trays with paper liners and set aside.
*In a large bowl, beat the cake mix, pudding mix, water, oil and eggs
on medium speed for 2 to 3 minutes, or until all the ingredients are incorporated.
*Using a cookie scoop (for mini cupcakes) (or an ice cream scoop for reg. cupcakes)
place one small scoop of cake batter into each paper liner, filling about 3/4 full, dividing
evenly between the cupcake trays to create a perfectly even batch of cupcakes.
*Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
*Let cool in the trays for 5 minutes. Then take the cupcakes out of the trays and
allow them to cool completely before decorating.
desired shade.
(I added 3 drops of red and thought the color was to pink. Add one drop at a time
so that you don't ruin the color)
*Prepare the pastry bag using a Wilton 1M tip and fill.
(I don't have a pastry bag nor a tip, so I frosted them the old school way)
*Starting from the center of the cupcake top begin to squeeze the decorating bag, using consistent pressure, and in a clockwise motion, swirl around to create a rose.
Here is my review...
A.M.A.Z.I.N.G.
I took them to work and they were gone by 10:00am!!
Perfect with coffee, these little cakes are moist with out being heavy.
They were actually better the second day.
I'll be joining Marty for Inspire Me Tuesday
