Over The Moon Cupcakes

Name: Over The Moon Cupcakes
Ingredients: White Cake:; 1/2 cup butter, softened; 1 cup shortening; 2 cups sugar; 4 large eggs; 2 3/4 cups all-purpose soft-wheat flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 1 1/2 teaspoons vanilla extract; 1 1/2 teaspoons almond extract; Paper baking cups; Vegetable cooking spray; Vanilla Bean Frosting:; 1 cup butter, softened; 1/2 cup whipping cream; 2 teaspoons vanilla bean paste; 1/4 teaspoon salt; 2 (16-oz.) packages powdered sugar; 2 drops blue liquid food coloring; Toppings:; White chocolate curls; Edible glitter stars

23 ingredients

10 steps

Ingredients

White Cake:
1/2 cup butter, softened
1 cup shortening
2 cups sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Paper baking cups
Vegetable cooking spray
Vanilla Bean Frosting:
1 cup butter, softened
1/2 cup whipping cream
2 teaspoons vanilla bean paste
1/4 teaspoon salt
2 (16-oz.) packages powdered sugar
2 drops blue liquid food coloring
Toppings:
White chocolate curls
Edible glitter stars

Directions

1

Preheat oven to 350 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2

Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
3

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
4

Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
5

Prepare two recipes of Vanilla Bean Frosting. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
6

Fill each cupcake with Vanilla Bean Frosting. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
7

Add food coloring to remaining Vanilla Bean Frosting. Stir gently until marbled.
8

Frost each cupcake with marbled frosting using metal tip no. 2D. Top each with white chocolate curls and edible glitter stars.
9

The experts at
10

say to be sure that the container for the glitter stars clearly states that the product is edible.