Eat Cake For Dinner Pink Funfetti Cupcakes with Raspberry Buttercream

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Place butter and shortening in mixer. Beginning on low speed and gradually increasing to a high speed, whip for 10 minutes until light and fluffy. Lower speed to lowest setting and mix in powder sugar one cup at a time until well blended. Add vanilla. Increase speed to medium and slowly add whipping cream.

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Instructions. Preheat the oven to 350°F/175°C and Line muffin pans with cupcake liners (this recipe makes 15-18 cupcakes). In a medium mixing bowl, mix the dry ingredients. Add the wet ingredients with the zest or vanilla in a separate bowl and mix well to combine.

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Set aside. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat them together at high speed until smooth and creamy, about 2 minutes. Add the egg whites and egg to the butter mixture and beat on high speed for 2 minutes, scraping down the sides and bottom of bowl as needed.

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Preheat your oven to 350 degrees. Grease your cake pans, muffin tins, whoopie pie pans, whatever method you decide to go with. Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended, the stir in food coloring and sit aside.

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Dump the cake mix and spinach puree in a large bowl. Beat with an electric beater for 2 minutes on medium until the batter is combined. Separate the batter into the 15 cup cake liners. Add sprinkles if you like.

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In the bowl of a stand mixer, cream together the softed butter and granulated sugar.Add in the egg whites and continue to mix on medium speed for an additional 2 minutes or until light and fluffy looking. Add in the vanilla, lime zest, food coloring, yogurt, milk and lime juice. Mix until combined.

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Set this bowl aside for now. Step 2 - In a stand mixer or with a hand mixer in a large bowl, combine the vegetable oil, eggs, vanilla extract, and white vinegar on low speed until mixed, about 2-3 minutes. Step 3 - Gradually add half of the dry ingredients to the wet mixture, blending for 10-20 seconds.

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Preheat oven to 350°F. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with paper liner. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

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Place butter and sugar in an electric stand mixer with the paddle attachment. Cream until fluffy and light. Add eggs one at a time, mixing completely between each addition. (Mixing the eggs separately helps them emulsify correctly.) Add the buttermilk, oil, green food coloring, and vanilla. Mix until combined.

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Preheat oven to 350°F and line cupcake pans with baking cups. In a medium sized bowl, whisk together flour, baking soda, and salt. Then set aside for later. In the base of a stand mixer combine sugar and softened butter. Cream on medium speed until light in color.

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Preheat oven to 350 degrees. Grease a 6 count muffin pan or line with cupcake papers. In a bowl, whisk together flour, salt, baking soda and cocoa powder. Set aside. In a mixing bowl, beat together butter and sugar until creamy. Add in egg, vanilla, food coloring and vinegar. Mix to combine.

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For the Cupcakes: Preheat the oven to 350 degrees F. Line 16 muffin tins with cupcake liners. Combine the flour, baking soda, cocoa and salt together in a mixing bowl. Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mixed together (approximately 1 minute).

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Step 2: Baking. Line the large muffin tin, as you will have 18 cupcakes out of this mix. Pour the batter to ⅔ full, which is about an ice cream scoop or 1 + ¼ tablespoon. That's the perfect ratio! Bake them at low, 350 °F (180 °C) without or 320 °F (160 °C) with a fan, on the middle rack for 20-22 minutes .

Eat Cake For Dinner Pink Funfetti Cupcakes with Raspberry Buttercream

Fill the prepared muffin cups ⅔ full. (There may be enough batter leftover to make 4 extra cupcakes.) Bake for 15-18 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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2. Combine and beat together: Vegetable oil, butter, egg, and vanilla extract. Beat on medium speed until well incorporated. Then add in the sugar and mix until combined. 3. Add the remaining wet ingredients: sour cream, vinegar, buttermilk, and green gel color, and beat until well combined.

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Try this recipe for healthy, delicious cupcakes - developed by the Discovery Vitality HealthyFood Studio, where seasonal ingredients, real nutrition and sust.