Cupcakes

 I figured it out!  Here are 4 dozen of the cupcakes.

Today I need to make 8 dozen cupcakes for an event tomorrow.  I must admit that I will probably make most of the cupcakes from a boxed mixed.  The cost of donating that many dozen just makes it too costly.  However the icing will be from scratch. I haven't decided what recipe I will be using so I figured I would post both.

Buttercream Icing using High Ratio Shortening

Here is the alternate buttercream that is less sweet than the traditional Wilton Buttercream and stands up well in high humidity. It is a crusting buttercream.

3/4 cup Crisco
3/4 cup high ratio shortening
5 tablespoons whipping cream (35%)
6 - 7 tablespoons half-and-half cream (10%)
1 tsp clear butter extract
1 tsp clear vanilla (or other flavour)
1 kg bag icing sugar

Mix shortenings, creams, and extracts together well, then gradually add icing sugar and mix until well blended. Makes about 6 cups of medium consistency icing. (You can stiffen it for roses with additional powdered sugar)

Traditional Wilton Buttercream

Stiff Buttercream (Full Batch)

1 Cup Solid White Vegetable Shortening
1 Teaspoon Wilton Flavoring
2 Tablespoons milk or water
1 lb. pure cane confectioners sugar (Apx. 4 cups unsifted)
1 Tablespoon Wilton Meringue Powder
A Pinch of Salt (Optional)

* Cream shortening, flavoring and water.
* Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
* Blend an additional minute or so until creamy.

 My next adventure in Blogging will be to attempt to post pictures of the finish cupcakes!

~Shay~