3 3/4 cup confectioner’s sugar (1 lb. box)
1/2 cup butter, softened
3-4 Tbsp. milk
1 tsp. vanilla extract
In large bowl, combine all ingredients on low speed until mixed. Beat mixture on medium speed for 1-2 minutes until creamy. Add additional milk to reach desired consistency.
This recipe makes enough for 24 cupcakes, a standard 2-layer cake, or a 13x9x2-inch sheet cake.
2 cups granulated sugar
1 cup butter
1 Tbsp. and 1 tsp. vanilla extract
3 cups all-purpose flour
1 Tbsp. and 1/2 tsp. baking powder
1 cup milk
liquid food coloring: red and blue
Preheat oven to 350 degrees. Line cupcake pan with paper liners.
In medium bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour and baking powder. Add to creamed mixture and mix well. Stir in milk until batter is smooth.
Divide batter into 3 bowls. Add 4 drops of red food coloring in one bowl. Stir well. Add additional drops of coloring if desired. Repeat for another bowl of batter, this time with blue food coloring. Leave third portion white.
Spoon about 2 tablespoons of red batter into the bottom of each cupcake liner. Be careful not to get any batter on the sides of the liner. Repeat with white batter, spooning it carefully on top of the red batter in each liner. Repeat lastly with the blue batter.
Bake in oven for 17-22 minutes (depending on how much batter is in the cupcake liners). The cupcakes are done when a toothpick inserted into the center of the cake comes out clean.
Let cool completely before frosting. Recipe makes 24 cupcakes.