I am a huge believer in the theory that food should not only taste good, but be beautiful. I have been pleased with the taste of my recent culinary endeavors, but not as satisfied with the visuals. So I've set off on a mission to produce prettier food.
Cupcakes seemed to provide a dependable canvas from which to start the journey. So, on Saturday, I made lemon cupcakes, modifying this recipe slightly.
Then I made raspberry frosting, using this recipe as a foundation.
Using the basic Wilton frosting set available in the Target baking aisle, I set out to make my cupcakes at least a little prettier than former attempts. The frosting set was actually remarkably easy to use.
I'm not hugely impressed with the results, honestly. While they are a far cry from my original attempts to paste on frosting with a spatula, I still have a long way to go. The frosting looks a bit wet to me and I need to practice a bit with the frosting tips. However, I'm reasonably happy with my results as a beginning.
1 box of white cake mix
1/4 up lemon juice
1 cup milk
3 whole eggs
6 tbl melted butter
Preheat the oven to 350 degrees. Mix the cake mix, lemon juice, and water. Blend. Add the eggs one at a time, mixing after each addition. Add melted butter. Mix on medium speed for two minutes. Line two cupcake pans with cupcake liners and fill liners with batter. Bake for 16-18 minutes or until toothpick comes out clean.