by: Sweet Revenge / Mario Scott
Makes enough for 24 cupcakes
Ingredients:
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons vegetable shortening
10 cups confectioners' sugar
1/2 cup milk
2 tablespoons Mexican vanilla
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and shortening. Add sugar, and beat to combine. Add milk and vanilla, and beat until well combined.
*hugs*
Amy
I'm really glad you're back to blogging. I'm loving all the new recipes to try. Yummy.
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