Frosting always finishes a cupcake and they look fantastic. As much as I love to make cupcakes look beautiful with all that wonderful sugary goodness – I don’t always like to eat it.
1. Beat shortening, butter, vanilla, butter flavor, salt, and about 1 cup of powdered sugar until a bit fluffy.
2. Alternate adding powdered sugar and milk until desired consistency is achieved. (Don’t be afraid to add more milk. The first time I stopped, my frosting was much to stiff and I hurt my hands trying to pipe it).
1 cups sugar
Just to help make sure your layers come out of the pan perfectly line the bottom with parchment paper.
Using a large spoon carefully pour batter into the separate divider sections of the magic tool (checkerboard baking set) that can be purchased at www.target.com and other on line stores. Be careful to get the different colors of batter at the same level.
Repeat for the other two pans. Be sure to make two layers the same. Bake at 350° for 25-30 minutes. Cool. Assemble cake with frosting in between layers, putting the different layer in the center. Frost cake with butter cream frosting.
Cutting into the cake is always fun and a surprise to those who have no idea because you can’t tell from the outside. You can make any color combination you desire. Mary Catherine made a red and green one for Christmas one year. Have and enjoy.
|Dark Chocolate Brownies|