Chocolate Cupcakes With Whipped Vanilla Frosting
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- 1 cup Blue Band Margarine Divided
- 1 box (16.5oz) Devil's food cake mix
- 1 1/4 cups water
- 3 large eggs
- 1 lb confectioner's sugar
- 3 Tbsp. milk
- 1 tsp. Vanilla extract
- Preeat oven to 3500. Line two 12-cup muffin pan with cupcake liners; set aside.
- Microwave 1/2 cup Blue Band Margarine in microwave-safe bowl at HIGH until melted, about 30 seconds.
- Beat melted spread, cake mix, water and eggs in large bowl with electric mixer on low speed just until combined, about 1 minute. Beat on medium speed, scraping sides occassionally, 2 minutes. Pour into prepared pans.
- Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes on wire rack. Remove from pans and cool completely.
- Meanwhile, beat confectioner's sugar, remaining 1/2 cup Blue Band Margarine, milk and Vanilla in medium bowl, with electric mixer on low speed 30 seconds.
- Beat on medium speed, scraping sides occassionally, until smooth and fluffy, about 1 minute. Frost Cupcakes with vanilla frosting.
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Featured Food Tip
Food safety experts recommend thawing foods in the refrigerator or the microwave oven, or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight in the refrigerator is best because it helps maintain quality.When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.