This recipe is a white birthday cake recipe that I found and wrote down from an old cookbook at my mother-in-laws. It required a lemon but I did not have any on hand, so I replaced with some vanilla paste and it tinged the cake slightly so I didn’t get that white birthday cake look. However, after one bite I didn’t care these were amazing with a very tender crumb that was still light and moist. I haven’t made cupcakes in a while so I was thrilled to finally make something new.
I will use this recipe again frequently if the opportunity allows. I must try this with lemon because it is probably divine, just replace the vanilla with lemon juice and zest. I had some basic swiss buttercream in the freezer from earlier in the week. To use frozen frosting defrost it and then whisk it up, add in the food coloring and is perfect for quick cupcake needs.
On very high recommendations I bought some americolor gels and I used the violet in the frosting and I am beyond happy with the gels. They are bright, vivid, and true rich colors. I threw out my other colors and replaced them, these color gels are just amazing. If you have not had a chance to try them out and jump on that bandwagon do so soon. I cannot say enough good things about this AmeriColor Gels pack, it has all the basic colors you would need.