Sometimes I like to bake from complete scratch but other times I really just don't. I love knowing exactly what is in the food I'm making and eating so I try to stick to mainly scratch cooking and baking but it just isn't realistic all the time, or fun. I think this is why I have always sorta appreciated Sandra Lee 'Semi-Homemade,' the thought is there and it's just more practical sometimes.
I wanted to meet halfway between box and homemade so I added food color of course! Oh, when making box cakes I also never use oil if it's listed, I always substitute applesauce. Anyways, mix up box as directed, separate into three bowls, add a couple drops of red food coloring to make pink in one bowl, couple drops of red and blue in another to make purple, and then some yellow in the other. I was going for light pastels for the upcoming Easter season but you can choose any colors you like. Place one spoonful of each colored batter into cupcake liner in tin and bake as directed!
I used my standard buttercream frosting and colored with blue and green dye until I got my desired shade, add some sprinkles and there ya go!
- 1 cup salted butter soften (let butter sit out to soften as to not risk melting it in the microwave)
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 1 Tablespoon vanilla extract
- 1-2 Tablespoons milk
Directions: Beat butter by itself for a couple minutes in the mixer on medium speed. Add your powdered sugar a cup at a time on the lowest speed. Once sugar has mixed with the butter turn mixer back to medium and add the salt, vanilla and milk (milk helps with desired thickness). Beat for 3 minutes.