National Cupcake Day
For more cupcake ideas:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon Wilton Imitation Clear Vanilla Extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 Tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Yield: About 3 cups of icing.
If you’re short on time, bake cupcakes from a boxed cake mix or buy uniced cupcakes from a local bakery to decorate at home. That way you can still put on your finishing touches!
To make a cupcake even more delicious and fun, top it with a different sweet treat, like a candy lollipop or cookie.
Involve your kids in holiday baking and decorating. They’ll love helping you sprinkle cupcakes and color icing, and best of all, you’ll create lasting memories.
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