Camouflage cupcakes

Renegade DessertWhether you've got a little boy whose favorite color is camo or a husband who can't get enough camouflage attire in the closet, these camo cupcakes will hit the mark when it comes to pleasing hungry dessert hunters.

Camo-inspired frosting and camouflage muffin pan liners make these cupcakes perfect for a birthday party or a "just because" treat during hunting season. You can stick to the classic green and brown camo colors or go bold with black, blue or even pink camo hues for a change.

Camouflage cupcakes recipe

Yields 24

Ingredients:

For the cupcakes:

1 (16.25-ounce) box classic yellow cake mix1 cup water1/3 cup vegetable oil3 eggs

For the icing:

1/2 cup solid vegetable shortening1/2 cup (1 stick) butter, softened at room temperature1 teaspoon vanilla extract4 cups (1-pound) sifted confectioners' sugar2 to 3 tablespoons milkWilton Brown Icing ColorWilton Green Leaf Icing Color

Directions:

Preheat oven to 350 degrees F and line the cups of 2 muffins pans with camo cupcake liners (You can find them at Walmart or order them online).To prepare the cupcakes, in the bowl of a standing mixer fitted with the paddle attachment, combine cake mix, water, oil and eggs. Beat on low speed until ingredients are moistened then beat on high speed for 2 minutes. Pour batter into prepared muffin pans.Bake for 18 minutes or until the tops of cupcakes spring back when lightly pressed. Transfer muffins to wire racks to cool completely before frosting.Meanwhile, in a large bowl, combine shortening and butter. Beat well with an electric hand mixer. Beat in vanilla.Gradually add sugar, one cup at a time, beating well on medium speed after each addition until sugar is incorporated. Scrape down the sides of the bowl often.Add 2 tablespoons of the milk and beat on medium speed until frosting becomes light and fluffy. Add remaining milk if the icing seems too dry or thick.Evenly divide icing into 3 bowls. Set the plain white icing aside and keep covered with a damp towel until ready to use.Add a bit of brown icing color to one of the remaining bowls and blend until evenly colored. Add more brown and blend until you achieve your desired color. Cover the bowl with a damp towel.Add a bit of the green icing color to the third bowl and blend until evenly colored. Adjust color with more icing as desired.Attach a Wilton 2D tip to the end of a decorating bag. (If you are using a disposable decorating bag, use scissors to cut a half-inch off the pointed end and insert the tip, pushing it until it is secured at the end.)Using a spatula, scoop some of the white icing into the decorating bag, making sure you keep it to one side so you have room to insert the brown and green colors. Clean spatula and scoop in an even amount of the brown icing. Repeat with the green icing.Starting at the open end of the bag, carefully and evenly press icing toward the tip. Twist the top end of the bag.Use the bag to ice cupcakes, starting at the outside edge of each cupcake and swirling the icing clockwise, ending up in the center.When your bag is empty, refill and continue to ice the cupcakes. You will have extra icing, which you can store covered in the refrigerator in airtight containers for up to 2 weeks.

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