Chocolate Cup Cakes with Vanilla Butter Cream Icing
Our friend is celebrating her birthday today so I thought I would make her some cup cakes. I used a box of German Chocolate Cake mix for the cup cake part. The only thing I changed was I used milk instead of water.
I found this Vanilla Butter Cream Icing recipe here and it was so GOOOOOOOOOD! I actually cut the recipe in half and it iced about 22 cup cakes
Here is the recipe:
Vanilla Butter Cream Icing
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.