Cupcake Layer Cake
You can never have too many dessert recipes, so give Cupcake Layer Cake a try. This dairy free recipe serves 10. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 398 calories. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. If you have food coloring, plastic sandwich, marshmallow flavoring, and a few other ingredients on hand, you can make it.
Instructions
Bake according to package directions to make 2 (9-inch) rounds.
Bake according to package directions to make 24 cupcakes.
Sandwich the 2 layer cakes together with 1/2 cup buttercream. Flatten top layer by cutting if necessary, then cover the sides and top with remaining pint of frosting. Smooth out top and sides.
Place in refrigerator and let chill for 1 to 2 hours.
Divide remaining 2 pints of frosting into 4 bowls.
Add 1 1/2 teaspoons marshmallow flavoring to each bowl.
Mix blue, red, green and yellow food coloring in each bowl. Fill 4 small sandwich bags with about 1/2 cup of each color.
Cut a small slit on 1 side of the bottom of each bag and lightly pipe varying sizes of dots on the layer cake. Frost cupcakes with remaining colored buttercream frosting. Arrange and stack the frosted cupcakes in a 3-level pyramid atop the cake. Construct the pyramid with 7 cupcakes on the bottom layer; 3 on the middle layer, and 1 cupcake on top.