I've started the New Orleans Cake Club. First two members, me and my fellow 4-Her, Lacey were there for the first meeting. As well as, director of the Southern Food and Beverage Museum, Liz Williams, and other museum attendees. Thanks everyone!
1 package white cake mix
3 eggs
1 1/4 c. Unsweetened Almond Milk
1/3 c. oil
1 1/2 t. almond extract
1 t. butter flavoring
Mix according to package directions and bake for 20-25 minutes in muffin tins.
Once cupcakes have cooled, pipe filling into cupcakes with a medium round tip.
1 jar Polander All Fruit Black Cherry (I LOVE the Polander All Fruit for fillings! It is the BEST next to homemade.)
Pink Lemonade Buttercream
1 t. clear vanilla
2/3 c. sugar
1/2 c. Pink Lemonade powdered drink mix (Country Time Lemonade)
1 c. Almond Milk
1/2 c. flour
1/2 stick Crisco shortening
4 oz. cream cheese
1 stick butter
In a medium saucepan, whisk first five ingredients over medium heat. Bring to a boil for one minute, or until sauce thickens into a pudding. Cool on a plate in the freezer for 30 minutes. Using an electric mixer, mix pink lemonade pudding, crisco, cream cheese and butter until light and fluffy. Pipe or spread on cupcakes.
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