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Unformatted text preview: 3. In a separate bowl, cream the butter and sugar until light and fluffy. Mix in the eggs, vanilla and milk. 4. Combine with the dry ingredients until just blended. Fill muffin cups 2/3 full. 5. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. 6. Now the frosting, cream together the confectioners' sugar and butter until smooth. 7. Gradually mix in milk, vanilla and food colorings until smooth and spreadable, about 5 minutes. 8. Use a knife, small spatula or pastry bag to frost the cupcakes once cooled....
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This note was uploaded on 01/23/2012 for the course CULINARY 43435325 taught by Professor Mrroot during the Spring '10 term at Academy of Art University.
- Spring '10