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It Crowd Cupcakes Recipe

  • 24servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. INGREDIENTS for Cupcake Batter:

  2. 1 box (18 1/4 oz) yellow cake mix

  3. 1 cup buttermilk

  4. vegetable oil called for on box

  5. 4 large eggs

  6. Ingredients for Chocolaate buttercream Frosting:

  7. 8 ounces semisweet baking chocolate , broken into small pieces

  8. 2 ounces unsweetened baking chocolate , broken into small pieces

  9. 1 pound butter or margarine , softened

  10. 5 pasteurized egg whites

  11. 1 cup sugar

Instructions Jump to Ingredients ↑

  1. Directions for Cupcake Batter:

  2. Preheat oven to 350 and line 24 muffin cups with paper liners.

  3. Put cake mix, buttermilk, oil and 4 eggs in a bowl and blend with an electric mixer on low speed, about 30 seconds. Increase mixer speed to high and beat for 2 minutes, scraping bowl as needed.

  4. Fill paper liners 2/3 full with batter and bake for about 15 to 20 minutes, or until tops spring back when lightly touched. Remove cupcakes from pans and allow to cool on a wire rack.

  5. Directions for Chocolate Buttercream Frosting:

  6. Microwave chocolates in small microwavable bowl uncovered on High 1 to 2 minutes or until chocolate can be stirred smooth; set aside.

  7. Beat butter in medium bowl with electric mixer on high speed about 5 minutes or until light and fluffy.

  8. Heat 1 inch water to boiling in bottom of double boiler (or saucepan) over medium heat. Place egg whites and sugar in top of double boiler (or metal bowl that fits over saucepan). Beat egg whites with electric mixer on high speed about 4 minutes or until soft peaks form. Fold chocolate into butter. Fold in egg white mixture 4. Frost cupcakes or pipe frosting on with a large piping tip

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