Thursday, March 25, 2010

Favorite Cupcakes

I have become a total slacker at blogging. I just forget to take pictures and what's the point in posting a recipe if you can't see how good it looks? On St. Patrick's Day we had a dinner at church, so our corned beef and cabbage was postponed until Thursday night. It was yummy, I must say. We had a little St. Patrick's Day party with our neighbor kids and all the mom's brought something green for everyone to eat. I made these babies-my favorite cupcakes. They are moist and delicious-even 4 days after you make them. (We were still eating them last Sunday.) The cupcake batter was supposed to be green, but I was talking on the phone while I was making them, so I totally spaced it. Green frosting is still festive, right? Nothing fancy, just a good cupcake.
Velvet Cupcakes
picky palate

1 box yellow cake mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 small box vanilla pudding
1/2 cup sour cream

Preheat oven to 350*. Prepare pans by placing cupcake liners in muffin tins. Mix all ingredient together in a large mixing bowl on med-high speed until well mixed, 2-3 minutes. Fill cupcake liners about 2/3 full. Bake for 15-18 minutes or until toothpick comes out clean. (Mine actually only took about 14 minutes.)
Place on cooling rack and cook completely. Once cooled, frost with cream cheese frosting (recipe below), eat and enjoy!

Cream Cheese Frosting

8 oz cream cheese, softened
1 stick butter, softened
1 lb powdered sugar
food coloring if desired

Mix cream cheese and butter together until creamy. Gradually add in powdered sugar and mix until incorporated. You may need to add a splash of water and milk to help thin it out a bit.

Makes 24 cupcakes

1 comment:

  1. These look wonderful! How did you get your frosting so perfect?

    I put a link on my blog:

    Thanks for another great recipe!