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
Preheat oven to 350°F. Prepare muffin pans with baking cups.
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.
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.
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.
Prepare decorating bag with tip 1M, fill with icing. Pipe swirl onto cupcake.
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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