King Cake Crowns
festive mini king cakes!
Equipment
- cupcake pan or mini bundt cake pan
Ingredients
- 1 box vanilla supreme cake mix
- 1 box 3 oz. vanilla pudding mix
- 1 cup sour cream
- 1 stick butter melted {1/2 cup}
- 1/2 cup buttermilk
- 4 eggs
- 1 T almond emulsion*
- prepared cream cheese icing {I used prepared Pillsbury icing in a pastry bag}
- purple, green & gold sprinkles
Instructions
- Mix batter according to cake mix directions, adding the additional ingredients.
- Divide batter into 3 bowls and color to desired hue with food coloring gels.
- Spray a cupcake or mini bundt pan liberally with cooking spray. Spoon 2 heaping Tablespoons of each colored batter into the molds , placing them next to each other.
- Bake as directed for cupcakes, checking often near the end of baking time. Do not overbake. Let cakes cool for 1 hour then turnout onto a plate or board. When thoroughly cooled, ice and decorate.