Vanilla Cupcakes - Recipe

For the cupcakes
(standard recipe):
1 box white cake mix
2 eggs
1 cup water
*(try substituting vanilla almond/soy milk to add to the vanilla flavor)
1/2 cup unsalted butter, softened

For the cupcakes
(gluten free recipe):
1 box El Peto gluten free white cake mix
4 eggs
2/3 cup warm water
*(try substituting vanilla almond/soy milk to add to the vanilla flavor)
2/3 cup Earth Balance vegan margarine for baking

1. Preheat oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-medium for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For icing:
1/2 cup solid vegetable shortening (such as crisco)
1/2 cup unsalted butter *(or vegan margarine), softened
1 tsp. clear vanilla extract (regular vanilla extract will work as well, the clear just helps to keep the icing bright white versus creamy/yellowy)
4 cups icing/confectioners sugar
2 tbsp milk (2%, almond, or soy)

2. Beat shortening butter and vanilla extract with an electric mixer on medium speed until smooth and well combined. Add in icing sugar 1 cup at a time and beat until combined, until all 4 cups have been added. Beat in 1-2 tbsp. milk to reach desired texture. Frost each cupcake with a spatula, knife or piping bag. To achieve the look shown try a large open star tip fitted to a piping bag.

Makes approximately 24 cupcakes

*Have a craving for some classic vanilla cupcakes, but not in the mood to make them yourself? Let me bake them for you! From the cupcake shoppe, try Blandilla cupcakes, a delicious french vanilla cupcake topped with whipped vanilla frosting...a classic combination!*
http://www.heartofthebatter.com/Cupcake_Shoppe.html