I got the chance to make these cupcakes for a little girls 5th birthday. I am so happy with how they turned out! I had planned on dying the white cake mix pink, but forgot. I think they look really good with just being a white cake though!
4 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 3/4 cup sugar
1 teaspoon vanilla
1 1/3 cup buttermilk
Allow egg whites to sit at room temperature for 30 min. Meanwhile, line your cupcake pan with paper liners and pre heat your oven to 350 degrees. In a medium bowl, mix flour, baking powder, baking soda, and salt; set aside.
In large mixing bowl beat butter with paddle attachment on medium high speed for 30 seconds. Add sugar and vanilla. Beat until well combined. Add egg whites one at a time, beating well after each addition.
Alternately add flour mixture and buttermilk to the butter mixture, beating on low speed after each addition until just combined. Divide batter equally among prepared cupcake pans. Bake for 15- 20 min or until a tooth pick inserted comes out clean. Let cupcakes cool in the pan for about a minute, then transfer to a wire rack to cool completely.
Butter Cream Frosting:
1 cup unsalted butter, at room temp
2 1/2 cups powdered sugar
1 tablespoon vanilla
With the whisk attachment, whip the butter on medium high speed for 5 minutes. Scrape the sides of the bowl down once or twice.
Reduce the speed to low and gradually add the powdered sugar. Once incorporated, increase speed to medium high and add vanilla. Whip at medium high speed until light and fluffy.
At this point I divided the frosting into two bowls and added red coloring gel to one bowl, and purple to the other bowl.
I had also bought some already made fondant from Michael’s craft store. They had a four pack for like 10 bucks. It had the colors I needed. I also got these cute little flower fondant cutters.
Eat and Enjoy!