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Delightful Recipes

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Cinco De Mayo Cupcakes

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Celebrate in style with these adorable party treats.

Ingredients

Vanilla Cupcakes
1 1/2 cups sugar
1 1/2 sticks unsalted butter (room temperature)
3 eggs
2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla

Swiss Meringue Buttercream
1 1/2 cups sugar
8 egg whites
Large pinch salt
8 sticks unsalted butter (room temperature)
6 Tbsp International Delight Creamer (French Vanilla, Caramel Macchiato or Hazelnut)
1 tsp vanilla

Instructions

Preheat oven to 350°F. Line cupcake pan with cupcake liners.

Combine sugar and softened butter in a mixer with paddle attachment and cream until light and fluffy (3-5 minutes). Add eggs one at a time, mixing until fully incorporated. In separate bowl, combine cake flour, baking powder, soda and salt, then set aside. In measuring cup, combine buttermilk and vanilla, then set aside. Turn mixer on low. Combine ingredients, alternating between wet and dry mixtures. Mix until fully combined, then fill cupcake liners just under halfway full with batter. Bake for 12-15 minutes, until tops spring back. Allow to cool as you prepare icing.

To prepare icing, combine sugar, egg whites and salt in a heatproof bowl that will fit over a pot of simmering water. Place bowl over simmering water and whisk until all sugar has dissolved and has reached 160 degrees (warm [almost hot] to the touch and all granules dissolved). Transfer mixture to the bowl of a stand mixer and whisk on high for 5-10 minutes, until stiff peaks form and meringue has cooled. Switch to paddle attachment, then beat in butter on medium high for 5 minutes. Mix in creamer and vanilla at the end. 

Divide into six equal parts and color them using fuschia, teal, green, yellow, orange and purple food coloring. Place each into separate piping bag with petal icing tip #103. Pipe a flat layer of buttercream onto cupcake, and alternate between ruffles and flat layers (using different colors for each). To pipe ruffle layer, hold decorating bag at a 45° angle with wide end of tip lightly touching surface of cupcake and narrow end facing down and away from surface of cupcake. Keep wide end of tip against cupcake, and move your wrist up to pull up the icing and then down to complete one wave of ruffle. Apply consistent pressure, and continue as you also slowly turn your cupcake until pattern is complete. To pipe flat layer, lay piping tip flat onto edge of cupcake. The tip should be flush with surface of cupcake. Squeeze piping bag and slowly rotate cupcake as you apply steady and consistent pressure. 

 

Serving size: Yields 2 dozen cupcakes

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Cinco De Mayo Cupcakes

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