A very special sister-in-law had a milestone birthday, and her dear and thoughtful children threw her a surprise celebration. I offered to help with dessert, and here was their request:
Betty Crocker white and chocolate fudge cake mixes yielded 36 cupcakes. I followed the back-of-the-box instructions and watched them very carefully while baking to ensure that they didn’t cook a minute too long and become too dry. My favorite frosting recipe (tweaked a bit):
2 sticks butter, room temperature
2 cups Crisco
1/2 tsp. salt
3/4 tsp. Wilton’s butter flavoring
1 tsp. clear vanilla extract
1 tsp. almond extract
8 – 9 cups unsifted powdered sugar
1 tbsp. meringue powder (Wilton, Just Whites, etc.)
1 – 2 tbsp. water or milk, if necessary, for thinning
Combine butter, crisco and salt. Mix on low speed for 5 minutes. Add butter flavoring, vanilla and almond extracts, and mix together well. Add 4 cups powdered sugar and the meringue powder. Mix until blended. Add the remaining powdered sugar, 1/2 cup at a time, until you reach the desired consistency. (note: you may not use all the powdered sugar). Continue mixing on low for several minutes.
Everyone said they were yummy, but, in the interest of quality control, I was forced to sample one of each for myself. (how else would I know for sure????) The result: worth every stinkin’ calorie!