Cupcakes from Dottie's Cupcakery

Presented by Jessica Lynch, Dottie's Cupcakery


Makes 24 cupcakes

Vanilla Buttercream:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk

step 1

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.

step 2

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

step 3

Gradually add milk; beat at medium speed until light and fluffy.


  1. Preheat the oven to 350 degrees. Add 24 cupcake liners to tray.
  2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Fill each liner 2/3 full.
  3. Bake for 15 to 18 minutes