PAW PRINT CUPCAKE CAKE
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Ingredients for 24 servings
15 oz yellow cake mix, prepared according to package instructions
6 sticks unsalted butter, softened
2 tablespoons milk
2 teaspoons vanilla extract
½ teaspoon kosher salt
2 lb powdered sugar, sifted (910 g)
¼ teaspoon food coloring, golden yellow
1 cup semisweet chocolate chip, melted and slightly cooled (175 g)
¾ cup dark cocoa powder, sifted (90 g)
24 cupcake liners, brown
Line 2 12-cup cupcake tins with brown cupcake liners. Divide the cupcake batter between the cups and bake according to the package instructions. Let cool completely.
In a large bowl, use an electric hand mixer on medium speed to cream the butter until smooth, but not fluffy. Add the milk, vanilla, and salt and beat to incorporate.
Sift in the powdered sugar. Beat until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
Divide the frosting evenly between 2 medium bowls (you should have a little over 3 cups (345 G) of frosting per bowl).
To one bowl, add the golden yellow food coloring and stir to combine. To the other bowl, add the cooled melted chocolate and cocoa powder. Stir to combine.
On a large tray, arrange the cupcakes in the shape of a lion’s paw: From the bottom, make a small arc with 4 cupcakes.
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