Easy DIY project for the beginner

Time: 30Minutes Cost: $10.00 Difficulty: Easy

Supplies

 MATERIALS

 

 

 TOOLS

 

  • Celebrate It 12-Cup Muffin Pan, Standard

    Celebrate It® 12-Cup Muffin Pan

     

     

  • Cooling Rack By Celebrate It

    Cooling Rack By Celebrate It®

     

  • Wilton Disposable Decorating Bags 50 Count

    Wilton® Disposable Decorating Bags

     

  • Wilton Decorating Tip, Open Star (#1M)

    Wilton® Decorating Tip, Open Star (#1M)

     

 

 YOU’LL ALSO NEED

  • 1 - Wilton® Shot Tops – Skulls (sku 10486595)
  • Wilton Color Right Food Color Kit (sku 10404796)
  • Favorite Cake Mix – White
  • Solid Vegetable Shortening
  • Fresh Blackberries
  • Confectioners Sugar
  • Lemon Juice
  • Crème de Cassis Liqueur
  • Large Bowl
  • Toothpick
  • Butter

Instructions

STEP 1

Preheat oven to 350°F. Prepare muffin pans with baking cups. 

STEP 2

Prepare cake mix according to package directions for egg white only recipe. Spoon 1½ cups of batter into medium bowl; stir in black color. Fill baking cups evenly with white cake batter, about half full. Evenly distribute the black cake batter between the baking cups and swirl with a toothpick to marbleize. 

STEP 3

Bake 17-19 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. 

STEP 4

In large bowl, beat shortening and butter together with electric mixer on medium speed until smooth and creamy. Add blackberries; beat until thoroughly combined. Gradually add confectioners’ sugar 1 cup at a time and beat until combined. Add lemon juice and liqueur and beat until fluffy. 

STEP 5

Prepare decorating bag with tip 1M, fill with icing. Pipe swirl onto cupcake. 

STEP 6

For infused cupcakes, cut a small opening in the tip of Shot Top infuser. Place cut opening in liqueur and squeeze top to fill. Insert into iced cupcake. When ready to eat, squeeze top of Shot Top infuser again to infuse cake with liqueur. 

 

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