Belle Cupcakes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Cocoa powder
  • 3 cups Icing sugar
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 3/4 cups Olive oil

• Dairy

  • 1 2 lb butter (2 sticks
  • 1/2 cup Buttermilk
  • 1 tbsp Milk or cream

• Beer, Wine & Liquor

  • 1 Wilton sugar roses

• Other

  • Yellow food dye

Found on momsandcrafters.com

Ingredients

• 1 cup all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup cocoa powder
• ¾ cups olive oil
• ½ cup buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 lb butter (2 sticks), room temperature
• 3-4 cups icing sugar
• 2 teaspoons vanilla extract
• 1-3 Tablespoons milk or cream
• Yellow food dye
• Wilton Sugar Roses

Directions

• Preheat oven to 375F and line a muffin tray with 12 cupcake liners. Beat the oil and sugar together, then add in the egg, buttermilk, and vanilla. Set aside. Mix the remaining dry ingredients together and then incorporate into the wet batter. Portion out the batter into the lined muffin tin, filling each liner about 3/4 full. Bake 18-22 minutes until an inserted toothpick comes out clean and the tops of the cupcakes spring back when tapped lightly. Cool the cupcakes on a cooling rack as you prepare the frosting. In a medium-sized bowl, beat the butter and 3 cups of icing sugar. Add the vanilla and 1 tablespoon of the cream. Taste and adjust with more cream or icing sugar to achieve the desired taste and consistency. Add a few drops of yellow dye and mix in. Add the frosting to a piping bag. Once the cupcakes are cool, snip the end off of your piping bag and start swirling on the frosting! Start in the middle of the cupcake and work your way out. Swirl back in and out, making ridges on the outer layer to echo Belles dress. Top each cupcake with a sugar rose and serve!