Lucky Fortune Cupcakes
Ingredients
Scale
- 1 box Duncan Hines Devil’s Food Cake Mix
- 1 cup whole milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup salted butter, softened
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons orange extract
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 to 3 tablespoons heavy cream or milk
- Fortune cookies, for topping. Or red ones
- Edible gold leaf, for finishing
Instructions
- Preheat the oven to 350°F and line a cupcake pan.
- In a large bowl, whisk together the milk, oil, eggs, sour cream, and vanilla until smooth. Add the cake mix and cornstarch, then mix on medium speed for about 2 minutes, just until the batter comes together. Do not overmix.
- Fill cupcake liners about two-thirds full and tap the pan gently on the counter to release air bubbles. Bake until the centers are set and a toothpick comes out mostly clean. Let the cupcakes cool completely.
- While the cupcakes cool, make the frosting. Beat the butter until smooth and creamy. Add the powdered sugar gradually, mixing well between additions. Mix in the orange extract, vanilla, and honey, then add the cream a little at a time until the frosting is light, fluffy, and pipeable.
- Pipe or spread the frosting onto the cooled cupcakes. Top each cupcake with a fortune cookie and finish with a small piece of edible gold leaf.
Find it online: https://lifeandsprinkles.com/lucky-fortune-cupcakes/