Things have been going quite well lately. Even with my hectic life, I’m able to make the best of it. I won a Forever21 street style contest and will be getting a grab bag worth +$100, I saw Toy Story 3 at midnight, the Lakers win, and my cousin got to go to Club 33 at Disneyland and brought me back a sweet pin (so jealous of her, btw. I’m DYING to go to Club 33!)! Also, I have even BIGGER news that I’ll be revealing in my next post. 🙂 Ohhhh I know, secrets don’t make friends.. but trust me, it’s a good one!
I can’t tell you how many years that Laker game took off of my life. The entire fourth quarter was much too close for comfort and I couldn’t breathe. But sweet victory!! Did anyone else see Ron Artest’s post-game interview, by the way? I couldn’t stop laughing. He’s such a happy camper and deserves to be!
As for Toy Story 3… dare I say that it is the greatest Pixar movie yet!! I was scared, shed some tears, and laughed out loud multiple times. It did everything a movie was supposed to do. Now I need to go to Disneyland to stock up on my Toy Story gear (which I’ll be going tomorrow night with the bf to see the World of Color show). Please excuse my babble in this post, I have a lot of things on my mind to be excited about.
Well, this recipe is the same as the oreo cupcakes, minus the oreos. The frosting is also adapted from the vanilla buttercream that I used on these cupcakes. You can make them any color you want and however swirly you want. They’re fun to make with children!
- 1 package (18.25 oz) plain white cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- food coloring
- Preheat oven to 350 degrees. Line muffin tin with 24 paper liners.
- Place the cake mix, sour cream, vegetable oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Then, scrape down the sides of the bowl.
- Increase the mixer speed to medium and beat 1 1/2 minutes more. Separate cake batter into parts and color each using the food dye.
- Put a spoonful of each color into the paper liner until the cup is 3/4 of the way full with batter.
- Bake for 18-20 minutes.
Chocolate Buttercream Dream Icing
- 1 stick salted butter, room temp
- 1 stick unsalted butter, room temp
- 1 cup shortening
- 1 tbsp vanilla extract
- 2 pounds powdered sugar (about 3 1/2-4 cups)
- 4-6 tbsp very cold milk
- about 1/2 cup of dark cocoa powder
- Cream butter and shortening. Add vanilla extract and combine well.
- Begin adding in the sugar & cocoa and mixing thoroughly after each addition. After all the sugar and cocoa has been added, begin adding the very cold milk.. one tablespoon at a time, combining very well after each addition with the mixer on medium-high to high speed until you reach the desired consistency. You add more or less cocoa powder depending on your taste.
you got engaged!!!
Omgggggg, you’re going to Paris!!
Can’t wait to hear the news. Those cupcakes are gorgeous!
They’re so pretty! Cant wait for the good news =)
these look too pretty to eat…almost 😉
Thanks for the recipe. We made red, white, and blue cupcakes for the 4th. I used the vanilla buttercream for the icing since most of my family likes vanilla.
I love those cute little roses on top of your cupcakes! I’ve seen them in a few different pictures, where did you get them?? :]
brianna- thanks! i actually made them with chocolate and molds.