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Use room temperature butter. If your butter comes straight from the refrigerator, don't fret! There's no need to let it sit out for an hour to acclimate. Instead, pop it in the microwave. Be sure to use a microwave safe bowl and cover with a paper towel. Heat on high for 10-15 second intervals checking between each. Don't wait for a puddle of melted butter to form. When pressing the butter lightly leaves a soft indent, your butter is ready.
Whip the frosting. Be sure to follow the frosting directions to a T. While your frosting may look done after cranking it up to high speed for a minute, it's important you whip for the full 4-5 minutes. If you don't the frosting will be too dense for this recipe. Mixing for this time will whip air into it, expand the frosting so you have enough for all 16 cupcakes.
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