Ingredients
Scale
FOR CUPCAKES:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs, room temperature
- 1 ½ cup granulated sugar
- 3 teaspoons vanilla extract
- 1 cup cooking oil, vegetable or canola
- 1 cup buttermilk
FROSTING:
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1 cup Shortening
- 1 tablespoon vanilla extract
- 4–6 tablespoons very cold milk or heavy cream
- 8–9 cups Powdered Sugar
Instructions
- Preheat oven to 350°F and fill a cupcake pan with cupcake liners.
- Whisk together he flour, baking powder, soda and salt. Set aside.
- In a large bowl, beat the eggs, add the sugar and continue beating for about 30 seconds.
- Add oil and vanilla extract, beat until well combined.
- Gradually add the dry ingredients alternating with buttermilk.
- Beat until well combined, batter will be thin.
- Divide into cupcake liners, 2/3 full.
- Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely and frost.
TO DECORATE ROSES:
- Tint frosting any color you like
- Fit a decorator bag with a #1M decorating tip
- Beginning on the right side of the cupcake, swirl frosting in a counter clock wise motion to create the rose.
TO DECORATE FLOWERS:
- Tint frosting any color you like
- Fit a decorator bag with a #81 tip
- Fill bag with main color frosting
- Begin around the outer edge of the cupcake and pipe on a petal. Fill into the center
- Fit a decorator bag with a small round tip # 3
- Fill bag with yellow frosting
- Pipe on flower center
Nutrition
- Serving Size: 1 cupcake
