Kate’s Corn Cupcakes

Ingredients

• 1 box Yellow Cake Mix
• Buttercream Icing (Wilton with some tweaks)
• ½ cup (1 stick) unsalted butter, room temp.
• ½ cup of solid vegetable shortening
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar
• ½ cup (varies) of milk
• 5 drops of Yellow Food Die

Instructions

1. Cook cupcakes per instructions on box in white cupcake liners.
2. Beat butter and shortening together until smooth. Add Vanilla, beat some more. Add 1 cup of sugar at a time alternating between milk. Beat until smooth. Add milk for wanted consistency. Then add Yellow die.

Notes