This idea came from my friend, Judy.
I used the DeMarle mini muffin to bake these cake mix cupcakes. I then used a cake decorator tip to inject the inside of the muffin with homemade icing. I will share the icing recipe I used, but any filling can be used.
After injecting the cupcakes, I changed the decorator tip to a flower, and decorated the tops with a single flower. Because of the Easter season approaching, I used pastel colored icing.
¼ c. egg whites) (dried
· 2/3 cups water
· 12 cups sifted confectioners' sugar (approx. 3 lb.)
· 1¼ cup solid vegetable shortening
· 1 teaspoon Clear Vanilla Extract
· 1 teaspoon Clear Butter Flavor
· ½ teaspoon Clear Almond Extract
· ¼ to ½ cup milk
In large bowl, whisk meringue powder and water until peaks form. Add about 4 cups of the
Add about half of the shortening and cream in electric mixer. Add vanilla, butter flavor and almond flavor.
Add another 4 cups of powdered sugar; mix, beating well on medium speed. Add remaining shortening; mix.
Add final 4 cups powdered sugar and ¼ cup milk; mix.
Scrape sides and bottom of bowl often. To reach desired consistency, add remaining milk gradually and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: Makes about 8 cups
My thanks to Kelley for the frosting recipe!