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Cake boss beach cupcakes
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Source: Carlo's Bake Shop
| CARLO'S BAKE SHOP - BEACH CUPCAKES | |
| 2 cups | all purpose flour |
| 1 1/2 cups | sugar |
| 3 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 4 egg whites from large eggs | |
| 1/2 cup | shortening |
| 1 cup | whole milk |
| 2 large | eggs,, (add egg whites for a white cake; yolks, for a yellow cake) |
| 1 1/2 teaspoon | vanilla |
| Buttercream: | |
| 1/2 cup | solid vegetable shortening |
| 1/2 cup | butter or margarine, (1 stick) softened |
| 1 teaspoon | clear vanilla extract |
| 4 cups | confectioners' sugar, sifted,, (approximately 1 lb.) |
| 2 tablespoons | milk |
Makes: About 3 cups of icing.
Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Buttercream:
(Medium Consistency)
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.
To decorate:
Add a thin layer of blue icing gel over the butter cream frosting once set to add the look of water. Then, lightly sprinkle brown sugar on half of the cupcake to add the "beach." Decorate with beach-themed sugar topping or add a small paper umbrella to finish the look.
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