Wickedly Swirled Cupcakes
Ingredients
Scale
- 1 box Pillsbury Moist Supreme White Cake Mix
- 4 egg whites
- ½ cup vegetable oil
- ½ cup sour cream
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- Pink and green food coloring (for batter and frosting)
- 1 cup salted butter, softened
- 3½ cups powdered sugar
- 3–5 tablespoons heavy cream
- 1 teaspoon vanilla extract
Equipment
- Wicked-themed cupcake liners and cupcake toppers
Instructions
- Preheat the oven to 350°F and line a cupcake pan with Wicked-themed liners.
- In a large bowl, whisk together cake mix, egg whites, oil, sour cream, milk, and vanilla extract until smooth. Divide the batter evenly into two bowls and tint one pink and the other green.
- Spoon a little pink batter into each liner, then top with a scoop of green batter. Lightly marble with a toothpick. Bake according to the time listed on the box for cupcakes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make the frosting, beat the butter until creamy and smooth. Gradually add the powdered sugar, alternating with heavy cream, until fluffy. Mix in the vanilla. Divide the frosting into two bowls—color one pink and the other green.
- Lay a sheet of plastic wrap on a flat surface and pipe alternating lines of pink and green frosting on top. Roll it up tightly, snip off one end, and place it into a piping bag fitted with a 1M star tip. Pipe colorful swirls onto each cupcake, then finish with Wicked toppers.
Find it online: https://lifeandsprinkles.com/wickedly-swirled-cupcakes/