CREAM CHEESE VANILLA CUPCAKES (or cake)
8 ounces cream cheese, softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. vanilla
In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix, water and vanilla and mix until smooth, about 3 minutes. If you want to divide batter into different bowls and dye with Wiltons icing color. It needs to be professional food coloring or the color will bake out. Fill 24 muffin cups to just below the rim and bake 350, about 18 to 20 minutes.
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. vanilla
In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix, water and vanilla and mix until smooth, about 3 minutes. If you want to divide batter into different bowls and dye with Wiltons icing color. It needs to be professional food coloring or the color will bake out. Fill 24 muffin cups to just below the rim and bake 350, about 18 to 20 minutes.
VANILLA BUTTER CREAM FROSTING
1 C. butter softened (2 sticks)
2 lb. powdered sugar
1/4 + C. milk
1-2 t. vanilla
In a mixing bowl combine the butter, vanilla and powdered sugar. Mix, starting slow, until somewhat combined.
Start by adding 1/4 C. milk and mix. Slowly add more milk, one or two tablespoons at a time, until the frosting reaches your desired consistency. **This makes a lot of frosting. Can be halved.
2 comments:
Those were delicious cupcakes! That picture is funny, it looks like mom is eating his ear!
I wish I had more pictures. That was the last picture I took before my memory card was full.
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