Simply Decorated Cupcakes Recipe

1
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Simply Decorated Cupcakes Recipe

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1
Publisher Photo
With a pretty martini glass, a frosted cupcake and a ribbon, you can dazzle your guests with a fancy, yet fuss-free dessert. "I made these cupcakes for my grandparents' 60th wedding anniversary," says Angela Miller from Cloverdale, Indiana. "It's a great way to bring elegance to a simple dessert everyone loves."
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • BUTTERCREAM FROSTING:
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 5 to 6 tablespoons milk
  • Halved large marshmallows and gumdrops

Directions

Prepare cake batter according to package directions. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency.
Cut a small hole in a corner of a pastry bag. Insert #20 star pastry tip. Fill bag half full with frosting. Beginning with the outer edge of each cupcake, pipe frosting in thin concentric circles about 1/2 in. apart. Tie a ribbon around each cupcake if desired. Yield: 2 dozen (3 cups frosting).
Originally published as Simply Decorated Cupcakes in Taste of Home

  • 1 package chocolate cake mix (regular size)
  • BUTTERCREAM FROSTING:
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 5 to 6 tablespoons milk
  • Halved large marshmallows and gumdrops
  1. Prepare cake batter according to package directions. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency.
  3. Cut a small hole in a corner of a pastry bag. Insert #20 star pastry tip. Fill bag half full with frosting. Beginning with the outer edge of each cupcake, pipe frosting in thin concentric circles about 1/2 in. apart. Tie a ribbon around each cupcake if desired. Yield: 2 dozen (3 cups frosting).
Originally published as Simply Decorated Cupcakes in Taste of Home

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slwhat User ID: 1751363 95825
Reviewed Sep. 18, 2009

"what do you use the martini glass, marshmallows and gumdrops for. I don't see any reference to these items in the recipe."

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