Whip up your wet ingredients and dry ingredients separately. Then add the dry into the wet.
Use a cupcake pan and fill the middle six wells and a middle side well with liners. Scoop batter evenly into the liners. Fill the empty wells with 1-2 Tbsp of water.
Whipping up your frosting for a few minutes really creates a super light and fluffy buttercream!
This frosting is best when piped into a bag with half red and half white frosting!
Keep refrigerated for up to a week or enjoy right away!