I started with a white cake mix and a devils food mix.
Divide the batters between four bowls.
One plain white, one devils food, one tinted with Americolor Avocado gel and the last one white mixed with a bit of the devils food batter.
Preheat the oven to 350.
Line the muffin pans with white cupcake liners.
I used my mini cookie scoop and added a bit of devils food to each cup. Then some of the green, then white, then brown. Repeat until the cups are about 2/3 full then bake.
Remove the cupcakes and place them on a cooling rack. Cool completely.
While they were cooking I made a double batch of Buttercream Frosting.
6 Cups Powdered Sugar
4 sticks unsalted butter, room temp
2 tsp vanilla extract
A little milk
Whisk butter in your stand mixer until smooth. Add 1 cup of powdered sugar and mix to combine, repeat until all the sugar is incorporated. Add the vanilla and a dash of milk. Whisk on high for approximately three minutes until light and fluffy.
When done, divide the frosting into three bowls. Tint one with Americolor Avocado, one white and tint one with a bit of brown food gel.
The tutorial said to place the frosting into separate piping bags, then put them in one large bag with a star tip. This just didn't work for me at all.
So Miss V said to put a little of each color into one bag and let it mix naturally. So I did and she loved it. I didn't, but they weren't for me.
They were a huge hit! Miss V loved the buttercream frosting and asked that I never ever buy canned white icing again!!!!