Homemade hostess cakes

Sunday is a day that is definitely a day for good family time. We usually just spend time together at the house, not doing much but enjoying each others company. I get a couple loads of laundry done (yuck!) and if I'm lucky get some time in to bake something yummilicious ( a warp of yummy and delicious together, good made up word). Today's baking adventure: homemade hostess cakes ( the recipe follows the pictures). I always put the finished picture first to motivate your taste buds! You're so welcome!

So now that you have your motivation here is the recipe:

 Cupcake recipe: I use a box cake because they always turn out so good, I just add different ingredients than the box calls for.

 One box of your favorite chocolate cake mix ( I used Duncan Hines devil's food cake)

 1 1/2 stick of butter softened

1/2 cup of milk

2 eggs

 Mix together in mixer and scoop into muffin pan. Should make about 2 dozen. Bake at 350 for 20 min. If a fork is put in the middle of a cupcake it should come out clean ( always a good guideline to go by)

 Buttercream frosting recipe:
 1 stick of butter
 1/2 cup shortening
 1 tsp salt
 1 tsp butter flavor
 1 tsp vanilla extract
 1/2 tsp almond flavor
 4 cups of powdered sugar
 2 tsp of meringue powder (this is optional but it will make frosting smoother)
 milk  (used to thin out frosting if it gets too thick)


 Mix together butter, shortening, and salt until well blended. Add butter, vanilla, and almond extracts. slowly add in powdered sugar and meringue powder. When all sugar is mixed in and frosting is smooth, add milk 1tsp at a time until desired consistency is reached. I made this frosting pretty thick.


When cupcakes are completely cooled, I used my filler tip on my cake decorating bag. Insert the tip in the middle of each cupcake and fill each one. Then make a squiggly line on the top of each cupcake. Enjoy!

 The verdict:

He approves! Outcome is a success!!

 Happy Baking!!


 Michelle