Confetti Cupcakes with buttercream frosting
1/4c. vegetable oil
*Mix all the ingredients together in a kitchen aide for about 1.5 minutes. Line cupcake tray with baking cups and fill 3/4th of the way. Bake at 325 for 19-22 minutes. Let the cupcakes completely cool and then frost them!
6 tbls butter
3 tbls milk or water
Walton's buttercream frosting mix
*Add mix with softened butter until thoroughly combined, and then include milk or water until frosting is at the right consistency. Adding powdered sugar to the mixture will stiffen the buttercream if you prefer a more firm mixture.
I'm not a baker. I can't do anything right when it comes to using the kitchen. I forget to plug in the can opener. I grab the baking sheet with my bare hands even though I'm completely aware of the fact that it just came out of the oven. I'm really proud of myself for accomplishing a full recipe! These are not my original recipes; they're just on the back of the boxes that I bought. Even though I'm not providing very detailed recipes I can tell you all the things I learned during my process. And that way maybe I can avoid them the next time.
For future references: The frosting consistency that I managed to get was really easy to work with, but I'm still learning how to pipe. Make sure to mix the buttercream and the butter together before dumping in the milk. Put the cake decorating tip into the piping bag BEFORE putting the icing into the bag. Make sure the cupcakes are completely cooled before icing them.