I didn't want to do a cake so we went with cupcakes. I loathe D-R-Y cupcakes though, so was determined to make sure these were Mmmoist and delicious! I have a favorite little cupcake shop in Kansas City that I LOVE, called Cupcake ala Mode. Their cupcakes are to die for! So moist and yummy. And their flavor creations are incredible.....Stuffed French Toast, Mama Mia, Mocha Latte, Lemon Meringue, Chocolate overload, etc... I have to admit I have a hard time with the price tag on them though. $5 each. OUCH! So worth every bite though! haha For Titus' shower, I made blue cupcakes, but didn't want to frost them w/ blue icing. So I made homemade buttercream icing. But then I had a terrible time finding BLUE sprinkles, or blue decorating sugar. So.... I MADE MY OWN! It's SUPER easy and I'll tell you at the end how to do it. You may have already seen it and done it yourself, but for those of you who didn't realize you could make it, this will help you. Save you the time and expense of running around trying to find blue sprinkles! And you can make it in literally ANY color you need! But first, the cupcake recipe!
IT'S A BOY CUPCAKES
1 Super moist white cake mix
1 small box vanilla, instant pudding mix
1 1/2 cups milk
3 egg whites
1/2 cup oil
15 - 20 drops of blue food coloring (or to your liking) (you would need less if you bought the blue dye that they use to color icing. It's sold in the cake decorating area - Wilton).
Preheat oven to 375.
In mixing bowl, combine all ingredients and mix on medium high for several minutes until thoroughly combined and thick. Place cupcake liners in cupcake pans. Using a scoop fill cupcake liners 2/3 full. Bake for 20 minutes or until toothpick inserted comes out clean. Remove from oven and cool.
HOMEMADE BUTTER CREAM ICING
1/2 cup butter
1/2 cup Crisco
4 cups powdered sugar
1 tsp vanilla (clear vanilla if you have it on hand. If not, regular works too)
1/2 of a (4 oz. container) of vanilla, snack pack prepared pudding (trust me on this!)
Splash of milk (only if you need it for consistency)
Combine butter and Crisco in mixing bowl and beat with mixer until combined. Carefully mix in powdered sugar, and vanilla. Mix and again until combined and then add in the 1/2 container of pudding. (You don't need the whole cup of it - feed the rest to your grandkid or hubby or your SELF!)
If it's not of a good spreading consistency, then add in the splash of milk. But be careful because you can go from too thick and gloppy to too thin in a heartbeat! If you do end up using too much milk, then sprinkle in a little more powdered sugar to get it back to a decent consistency. Using a rubber spatula, spoon the icing into a large plastic cake decorators bag that has been fitted with a cupcake icing tip. The coupler isn't even necessary for this. Swirl the icing onto your cooled cupcakes, starting at outside edge, working in a circle and ending in the middle, making it mound up slightly in the middle.
1/2 Cup granulated white sugar
5 - 6 drops of desired food coloring
- Place sugar in resealable plastic bag. Add 5 - 6 drops of food color for pale colors. Add more food color, a drop or two at a time, if more intense color is desired. Seal bag and knead gently until color is evenly distributed.
- Spread in a thin layer on a baking sheet and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sugar to its original texture, if needed.
- Sprinkle onto cookies or cakes before baking, or sprinkle onto cooled, freshly iced baked cookies or cakes.