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Categories:
butter golden yellow cake mix water vegetable oil eggs containers vanilla frosting powdered sugar muffins toothpicks pastry
Viewed: 18 - Published at: 7 years agoIngredients
- Butter, for greasing bowl
- 1 (18.25-ounce) box golden yellow cake mix
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 2 (16 ounce) containers vanilla frosting
- 1/2 cup powdered sugar
- 48 store-bought mini-cupcakes or mini-muffins, paper liners removed
- 48 toothpicks
- Pastry bag
- Star tip
Method
- Preheat oven to 350 degrees F.
- Butter and flour an 8-inch-diameter stainless steel bowl.
- Combine cake mix, water, oil and eggs in large bowl.
- Beat with a hand mixer or by hand for 2 minutes, or until well blended.
- Transfer batter to prepared buttered bowl.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake in bowl on a wire rack for 20 minutes.
- Invert cake onto cooling rack and remove bowl.
- Cool cake completely.
- Spread 1 can of frosting over rounded side of cake.
- Mix remaining can of frosting with powdered sugar in large bowl and transfer to a pastry bag fitted with a star tip.
- Frost or pipe a rosette atop each cupcake.
- Place a toothpick into the bottom of each cupcake; press toothpick into cake dome, forming a bouquet.
- Place cake on stand.
