I like this frosting because it always stays smooth and soft to the tastbuds- it never gets that "crust" and it's very yummy too.
I use it for most of my cakes.
Gail's no crust buttercream
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Mix at lowest speed until very fluid:
1 C melted butter
2 C crisco
(if chocolate is desired mix in 5 - 1 ounce squares of melted unsweetend chocolate and 1 teaspoon chocolate extract)
Add the following,and mix at lowest speed, scraping bowl constantly:
1 teaspoon vanilla or, 1 teaspoon almond extract
2 boxes powdered sugar, sifted if any clumps.
Keep mixing, be patient. You can make this a day ahead. Cover tightly. rebeat it before using.
The key to grocery store looking cupcakes is using the big wilton decorator tube. It usually comes with 4 or 5 big tips on it. Micheals craft store should carry it(that's where I got mine ), and maybe richards crafts. Maybe walmart. These decorator tubes are EASY to use, and give that swirl to the top. Start at the outside edge , moving more inward upon each rotation, fishing in the center of the cupcake. Sprinkle on candies immediately after frosting- before the frosting is dry.
* one thing i like to do with frosting cupcakes, is put a darker color in one side of the tube and a lighter tint of the same color in the other side. The frosting comes out two toned- very cool effect. Looks pretty with dark blue and light blue.
* make a to- die- for cupcake by adding an extra 1/4-1/2 cup of oil to the cake mix batter. Oh, so bad for you.. but OH so moist.
My favorite chocolate black russian cake
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(might not be the bomb for a kid but the adults do seem to like it alot)
1 Box dark choc cake mix
1 3 oz box instant choc pudding
1/2 c oil + 1 T
1 T coaco
3/4 c cooled brewed coffee
4 eggs
1/2 c cream de coaco
1/4 c kalhua
Any alcohol will bake out but the flavor will still be there)
add choc chips if desired (toss them in flour before FOLDING into batter- it will keep them from sinking)