Now about the buttercream. This recipe is so light and fluffy you could eat the whole bowl and not have a stomach ache. You can add whatever flavor you want also, so it is a good base recipe. It is a little harder to make, and takes more time, but it is definately worth the effort!
Now my friend Monica and I made these for our friend Alysha's 23rd birthday. I hope you enjoyed your cupcakes Alysha!!!!
Cake Mix Directions:
1 Box of cake mix, any flavor
1 Can of Diet Soda
- Set oven to directions on box.
- Empty box mix into medium size bowl. Open can of soda and pour all around the bowl. With a hand mixer, mix the ingredients together til you get a nice batter.
- Fill the Cupcakes liners 2/3 full and bake for about 15-18 minutes, or until a toothpick comes out clean. Cool for at least 10 minutes.
- Frost and enjoy!!
Swiss Meringue Buttercream - from Martha Stewart
1 1/2 Cup Sugar
6 Egg Whites
Pinch of Salt
1/4 Teaspoon Cream of Tartar
2 Cups of Butter, unsalted and room temperature, cut into tablespoons
1 Teaspoons Vanilla
This recipe makes enough to frost a 2 layer cake or frost 24 or more cupcakes, depending on the amount of frosting per cupcake...
- Heat sugar and eggs: Bring a saucepan filled with about 2 inches of water to a simmer. Meanwhile, combine sugar, egg whites, and salt in a large heat-proof mixing bowl. Set bowl over (not in) simmering water, and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes. (Heating the eggs relaxes their proteins, enabling the eggs to whip up higher and more quickly; the sugar also melts, for a silky smooth consistency.) Test by rubbing between your fingers; the mixture should feel smooth.
- Whip meringue: Attach bowl to a standing electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
- Mix in butter: Reduce speed to medium-low; add butter 2 tablespoons at a time, beating to incorporate fully after each addition. Don't worry if the buttercream appears curdled at this point; it will become perfectly smooth again with continued beating. After all the butter has been incorporated, beat in vanilla.
- Finish: Switch to the paddle attachment. Beat on the lowest speed to reduce air bubbles, 3 to 5 minutes. Let stand, covered with plastic wrap, at room temperature. (If not using the same day, transfer to airtight containers and store in the refrigerator up to 3 days or the freezer up to 1 month. Before using, bring to room temperature; beat with paddle attachment on the lowest speed until smooth and pliable, about 10 minutes.)
- I frosted the cupcakes with a large pastry bag and a 1M tip, and sprinkled them with some pink sprinkles.
Read more at Marthastewart.com: Swiss Meringue Buttercream - Martha Stewart Recipes
Check out Sweets for Saturday 2 on Sweet as Sugar Cookies blog!
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