I’d been doing some volunteer work and on my last day, I decided to make cupcakes for everyone. It was like, a mini-lunch-party thing.
And since I had both strawberry cake mix and chocolate cake mix, I figured it would be a nice combination instead of just plain-chocolate and plain-strawberry.
Since it’s from a cake mix, these are extremely easy to make!
Also, ziploc bags are a genius invention. I’m sure lots of you already know this cool trick but I really, really, really like it because well . . . it slashes the AJ kitchen mess in half. (Yay me!) It also keeps my cupcake pans looking cleaner when they get out of the oven. (no spilling cake mix on the sides! Yay again!)
All I do is fill my cake mix into a ziploc bag. One for strawberry, one for chocolate. Snip off a small piece at one of the ends of the bag. And fill up the cupcake cups! Sooo easy.
Normally, when I’m just making one flavor of cupcakes, I don’t bother to do this but when it’s two or three flavors together, it makes everything simpler.
For the icing, I used a basic vanilla buttercream:
- 6 tbsp softened butter
- 1 tbsp milk (sometimes I use heavy cream too)
- a few drops of vanilla extract
- Icing sugar (I just add and mix until it reaches the consistency I want)
I didn’t add color to it this time (I liked the way it looked without color, and it looked pretty on the cupcakes). To do the icing, I used the extremely popular Wilton 1M. It’s a very cute swirl!
For the toppings, I just used some red and green sugar sprinkles, and chocolate sprinkles.
And . . . all done!