Complete with horses and grass for them to eat (if your daughter is as obsessed as mine is!), it's the cupcake inside that is to die for! Seriously, these are incredible! The recipe actually came in the mail from Smith's along with a few coupons for ingredients (who woulda thought, right? But I do owe the actual thanks to Brandis for giving me the recipe :). I seriously won't make any other kind of cupcake now! You can also use it to make cakes with. It's even better if you freeze the cake (a handy little tip my pro cake decorator friend Angie taught me: First, fill the pan a little fuller than normal so it'll bake higher than the top of the pan. When the cake comes out of the oven, let cool for about 10 minutes and then cut off the top even with the top of the pan. Then invert it onto whatever the cake will be displayed on ((i.e. cardboard wrapped in freezer paper, etc)). Wrap tightly with Saran Wrap and put into freezer while still hot. Let freeze overnight. The next day decorate it a few hours before you plan on serving it. Not only is it way easier to decorate, you wouldn't believe how moist it is too!)
1 box cake
mix (I have used all kinds)
1cup sour
cream
1/3 cup veg
oil
½ cup milk
2 eggs
Mix and bake
according to box instructions!
One note of advise. These cupcakes grow more and also take longer to cook. Therefore, fill your cup a little less full and cook just a little longer!
(I double the batch for a 9x9 pan in order to have the cake cook high enough over the pan to cut the top off. It makes enough to also make around 8-12 extra cupcakes too!)
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