Happy November crafty friends! There are so many great cupcake recipes out there, but this one is my FAVORITE because it’s the easiest and tastiest recipe I have used when making my own cupcakes. It’s so easy it’s almost creepy if baking can be creepy. It’s a cheater recipe because you start from a cake mix. I got this recipe from my dear friend Teresa and about DIED when I found out that it was only a few ingredients.
EASIEST NO-FAIL CUPCAKE RECIPE
- 1 cake mix (I use yellow cake mix or white cake mix)
- 3 eggs
- 1/2 cup butter, melted (DON’T substitute margarine)
- 1 cup of water
- 1 tsp almond flavoring
I modified this buttercream recipe from the America’s Test Kitchen Cookbook. I love this recipe because it’s buttery, and have a very well-rounded taste. Here it is:
ALMOND BUTTERCREAM FROSTING
- 2 tablespoons milk
- 1 teaspoon almond flavoring
- pinch of salt
- 2 1/2 sticks salted butter, softened
- 2 1/2 cups confectioners’ sugar
Beat this mixture for 5-7 minutes until light and fluffy. ENJOY and try not to eat the whole bowl.
PIPING BAGS & TIPS:
When you are done with the light and fluffy buttercream mixture, add the frosting to a piping bag. My favorite one is from Orson Gygi and it’s the 14″ bag. With that I use one of two tips. My very favorite tips for this are the ATECO brand #808 the simple circle one or #826 which is the star looking tip. Depending on my mood, I use either of these.
I have mentioned on Instagram where I’m @craftykirsten, that I don’t like cupcakes. I really just like to decorate them and give them away so next time I make some, I will bring them to you if you live nearby! Thanks for stopping by!