Camo Cupcakes-homemade goodness!

These were so fun to create and they topped off my nephews' Camo Birthday Party. I will share with you here today how I made these. I was needing 2 cakes- one white and one chocolate. The chocolate one I found in my book: Taste of Home's Complete guide to Baking. It is a Chocolate Buttermilk Cake. I don't buy buttermilk, I just make my own. I needed to do that first. I poured 2 TBS of lemon juice into a 1 cup measuring cup. Then filled the rest of the way up with milk (I used 1% milk). You could also use white vinegar if you do not have lemon juice. Let is set for about 5 minutes and it will curdle. While that is going on I go ahead and get the rest of the ingredients ready.

Chocolate Buttermilk Cake
Ingredients:
1 cup shortening
2 cups sugar
1 cup buttermilk
2 eggs
2 and 1/2 cups flour
1/2 cup baking cocoa
1 tsp baking soda
1 tsp salt
1 cup water

In a large bowl, cream shortening and sugar until fluffy. Beat in buttermilk and eggs. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water, beating well after each addition. Set aside and star the next cake mix!

I was looking for a white cake mix, however most white cake mixes call for lots of egg whites. I finally settled on a yellow cake mix on Pinterest called The Best One-Bowl Yellow Cake. I was willing to try this recipe because it has charm. It came from a 100 year old cook book. Hey, with that much experience behind it, it is bound to be good. And besides it only called for 2 eggs! I followed the recipe just as it says.

Once the yellow cake mix was ready I divided it in half and colored 1 olive green and the other I added just enough brown to make it tan. Then I was ready to fill the cupcake pan. I used small scoops and alternated the chocolate, green, and tan cake mixes. (Sorry forgot to take a picture of this step). I baked at 350 degrees for around 20 minutes or so. This is how lovely I mean how manly they looked coming out of the oven!

While the cupcakes cooled I got to work on the frosting. In my same book: Taste of Home's Complete guide to Baking, they have this one to go with the Buttermilk Chocolate. I ended up doubling because I had almost 40 cupcakes. But for the regular recipe it calls for:
1/4 cup butter, softened
1/4 cup shortening
1/2 tsp vanilla
2 cups confectioners sugar
4 to 5 tsp milk

Cream butter, shortening and vanilla in a large bowl. Gradually beat in confectioners sugar and enough milk to achieve a spreading consistency. Once I had the frosting complete, I separated it into 3 bowls and colored one olive green, one tan, and the last brown. I used a large star tip and coupler set to get the swirl effect I was looking for.

 They were yummy and just about gone before the days end!

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