Cooking Instructions
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Step 1
Preheat oven to the temperature listed on the back of the cake box.
Step 2
Line a muffin tin with cupcake liners.
Step 3
In a measuring cup or bowl, combine the
Milk (180 mL)
and
Hawaiian Punch (180 mL)
until pink. Set aside.
Step 4
In a large mixing bowl, whisk the
White Cake Mix (1 box)
by hand until any big lumps are gone. By hand, combine the cake mix,
Vegetable Oil (80 mL)
,
Eggs (3)
and fruit punch / milk mixture until just combined.
Step 5
Evenly fill the cupcake liners about 3/4 full. Bake the cupcakes according to package directions, opting for the lower time.
Step 6
Cool in the pan for 5 minutes, then remove to a wire rack and cool completely.
Step 7
While the cupcakes are cooling, in a large bowl with a hand mixer, beat the
Powdered Confectioners Sugar (880 g)
on low to break up large clumps. On low to medium speed, combine the
Butter (480 g)
and powdered sugar until smooth and creamy.
Step 8
Add
Vanilla Extract (10 mL)
and
Hawaiian Punch (30 mL)
Continue to beat the frosting on medium speed for 1-2 minutes until light and fluffy.
Step 9
Add more
Hawaiian Punch (30 mL)
until you have reached the desired color and consistency.
Step 10
Scoop frosting in a disposable pastry bag with desired frosting tip. Decorate and enjoy!
