Ingredients

• CUPCAKES:
• 2 firmly packed cups (272g) Cambrooke Baking Mix
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 4 Tbs (½ stick) butter, room temperature
• 1 tsp vanilla
• ¾ cup sugar
• ½ cup non-dairy liquid creamer
• ½ cup water
• ICING:
• 2 cups powdered sugar
• ½ cup butter
• 1 tsp vanilla

Directions

• Heat oven to 350 degrees F.
• Line 12 cupcake tins with paper cupcake liners.
• In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, sugar and vanilla until light and fluffy.
• Beat in the rest of the ingredients until completely blended.
• Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
• Remove from pan to wire rack.
• Cool completely, about 30 minutes.
• ICING: In a medium bowl, using an electric mixer set on medium-high speed, beat together the butter and confectioners sugar until light and fluffy. Spread frosting over the tops of cupcakes.
• SUGGESTIONS: Add food coloring to color icing or fruit as decorations.
• STORAGE: Store loosely covered at room temperature.

Nutrition

	Per Recipe	Per Serving
Protein, g	2.7	0.2
Calories	4160	350