Line jumbo size cupcake pans with paper liners. Mix cake according to manufacturer’s instructions, add in a mixture of 5% butter & vanilla flavoring, 2.5% white vinegar, and 10% buttermilk powder. Make sure to whisk the mixture until no lumps remain before stirring into the cake batter. Use a #8 grey scoop to deposit 3.5 oz. of batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. For every 1 lb. of buttercreme make another whisked mixture of .125 oz. buttermilk powder and .4 oz. butter & vanilla flavoring. Place prepared buttercreme in a piping bag fitted with a large open star tip. Pipe a swirl of prepared buttercreme on top of cupcakes and immediately top with pearls. Place into containers and seal.
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Packaging, Individual, Buttercreme, Buttercream, Pearls, Sprinkles, Buttermilk, Butter & Vanilla