White Cupcakes with Blue Veins
1 box of Betty Crocker White Cake mix
1/2 cup of butter Crisco shortening
5 tablespoons of vegetable oil
6 teaspoons of blue food dye
1 cup of whipped heavy cream
Preheat oven to 425 degrees. In a bowl put the Betty Crocker white cake mix, eggs and Crisco shortening and beat with a mixer for 10 minutes. In another bowl beat the whipped heavy cream for fifteen minutes while slowly adding vegetable oil, and then blue food dye. Fold the heavy cream into the white cake mix batter. Put blue cupcake linings in a 12 muffin pan and put 3 tablespoons in each paper cup and bake for 30 minutes. Set out to cool.
Mandarin Orange Frosting
1 can of Duncan Hines Lemon Frosting
1/2 cup of orange juice
1 small can of Mandarin oranges
1 teaspoon of soften Imperial margarine
In a bowl, spoon the can of Duncan Hines lemon frosting and 1/2 cup of orange juice. Beat with a mixer for 10 minutes. Add 1 can of mandarin oranges with the juice and mix an additional five minutes. Add the soften Imperial margarine before mixing for another additional five minutes. Spread over the cupcakes.