Sandra Lee's Buttercup Cupcakes

Can you think of anything sweeter than buttercup cupcakes on Easter? We sure can't!

Sandra Lee’s Buttercup Cupcakes

Can you think of anything sweeter than buttercup cupcakes on Easter? We sure can’t!

-Reprinted with permission by Hoffman Media, LLC. Sandra Lee Semi-Homemade magazine, semihomemademag.com

Buttercup Cupcakes

Makes 24 cupcakes

Ingredients:

1 (16-ounce) box pound cake mix, Betty Crocker®

11⁄4 cups whole buttermilk

2 large eggs

1⁄2 teaspoon vanilla extract

1 (16-ounce) container classic white frosting, Pillsbury®

Yellow food coloring, Betty Crocker®

Preparation:

1. Preheat oven to 350°. Line muffin pans with white paper liners.

2. In a large bowl, combine cake mix, buttermilk, eggs, and vanilla; beat at low speed  with an electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes. Divide batter evenly among prepared muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

3. In a medium bowl, place frosting; gradually tint with food coloring, stirring to achieve desired color of yellow. Pipe or spread frosting over cupcakes.

And here are instructions to make the beautiful Buttercup Bouquet, pictured below:

Buttercup Bouquet
-Reprinted with permission by Hoffman Media, LLC. Sandra Lee Semi-Homemade magazine, semihomemademag.com

Materials:Sandra Lee Semi-Homemade

1 recipe unfrosted Buttercup Cupcakes (24 cupcakes)

1 (8-inch) Styrofoam® sphere

1 container to hold sphere

1 box round wooden picks

Green cupcake liners (in photo, Solid Light Green muffin cup liners from Fancyflours.com are used)

Directions:

1. Place sphere in desired container and secure as needed. Starting at the bottom of the exposed sphere, press 2 wooden picks halfway into Styrofoam®. Gently press unfrosted cupcake onto picks and continue around the top rim of the container.

2. Continue attaching remaining cupcakes up the sphere until the exposed area of the sphere is covered. You will have to adjust your spacing between cupcakes as you go. The bouquet pictured here used 24 cupcakes.

3. Pinch cupcake liners in the middle from the underside to form a cone-shape and tuck in between cupcakes to fill the empty spaces. If your cupcake liners are too tall, fold the pointed end to match the height of the cupcakes. Also, if liners fall away from sphere, press wooden picks through them to hold them in place.

4. Finish by piping or spreading frosting over cupcakes.

For more Easter recipes, check out our Holiday Recipe File.


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