©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Cupcake Order (Black & White)

So this week, I had another cupcake "order" or barter is more appropriate.   Friends of ours own a auto repair shop and that is the only place that we will take our vehicles to.  So they were having a meeting and needed a few dozen cupcakes.  So I ran to Hobby Lobby and picked up the black and white checked cupcake liners and my assistant found Wilton Cake Sparkles.  Never used them before and they didn't run and melt like regular sanding sugar.

I ended up making two double batches of buttercream.  Below is a double batch which is good for two dozen cupcakes.

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.

I did use some Americolor Bright White for the white part of the frosting.  For the black, I did use some cocoa powder to help tint it.  Then used two small bottles of Americolor Super Black.  When it was done, it looked more dark gray, but after a couple hours of chilling in the fridge, it did get darker.

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