Instructions

For the Cupcakes

1. Preheat your oven to 350 degrees Fahrenheit and line a mini muffin tray with liners.
2. In a large bowl, mix granulated sugar, a room temperature egg, vegetable oil, room temperature Belfonte sour cream, room temperature buttermilk, and vanilla extract together until smooth.
3. Next, add properly-measured all purpose flour, baking powder, baking soda, and salt together only until you see the dry ingredients disappear into the batter. Do not mix past when you see the ingredients combine to avoid dense cupcakes.
4. Transfer about half of the mixture to a medium bowl. Add green food dye to one bowl and red food dye to the other until desired color is reached.
5. Add about 1 tablespoon of green batter to each liner. Then, add about 1 tablespoon of red batter on top or to the side of the vanilla batter. Continue the process until the liners are about ¾ full.
6. Bake the cupcakes for 15-18 minutes or until the tops are shiny, and spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some moist crumbs.

For the Frosting

1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth. This should be about 2 minutes of mixing.
2. Add milk to the frosting and beat on high speed for about 3-5 minutes. This will create air in the frosting, resulting in a smooth, bright, white, and fluffy frosting. Transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired.
3. Frost the cooled cupcakes as desired and top with desired decorations.
4. Store the cupcakes tightly covered or in an airtight container at room temperature for up to 3 days or in the freezer for up to 4 months.

Makes 12 Cupcakes