Two different kinds of cupcakes were in order.
The first - Lemon with Vanilla Bean Frosting
1 lemon cake mix (replace the water with buttermilk, but leave the rest of the ingredients the same)
1 package lemon instant pudding
1 cup sour cream
The icing was just a basic butter cream but I borrowed some Madagascar Vanilla Bean Paste from a friend and oh my! Heaven on a cloud
2 sticks butter, room temperature
2 tbsp milk
2 and 1/2 teaspoons bean paste
4 cups powdered sugar (approximate)
The finished product was beautiful and I was completely in awe of the little vanilla bean flakes. Definitely gave the treats a gourmet feel.
The second cupcake I've made before, but it was yummy as well - chocolate cake with peanut butter frosting.
The cake was also from a mix with 1 cup of sour cream, 1 package of chocolate instant pudding and buttermilk instead of water.
Peanut Butter Frosting
2 sticks butter, soft
1 and 1/2 c. peanut butter
2 tbsp milk
4 cup powdered sugar
This is enough frosting for about 30 cupcakes so you'll have left over. You can just eat it with a spoon, a spatula, or like I did...straight out of the piping bag.
They were delicious. Thanks Annie for sharing those with us.
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