So I decided to make cupcakes just because sometimes you just need to make cupcakes. So these are what I call "Just Because Cupcakes"
Makes 15 cupcakes or in 9x9 inch pan if you want to make a cake. Preheat oven at 175 C.
Recipe:
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 Cups all purpose flour
1 3/4 teaspoon baking powder
1/2 cup milk
GREASE AND FLOUR OR LINE PAN. IN A MEDIUM SIZED BOWL, CREAM TOGETHER THE SUGAR AND BUTTER. BEAT IN THE EGGS ONE AT A TIME. STIR IN THE VANILLA. COMBINE FLOUR AND BAKING POWDER ADD TO THE CREAMED MIXTURE AND MIX WELL. BAKE 30-40 MINUTES FOR CAKE OR 20-25 MINUTES FOR CUPCAKES.
Butter Cream Icing: (Makes 3 cups)
1/2 cup vegetable shortening
1/2 cup butter or margarine
1 teaspoon vanilla extract
4 cups powdered sugar
2 tablespoon milk
CREAM BUTTER AND SHORTENING. ADD VANILLA. GRADUALLY ADD SUGAR, ONE CUP AT A TIME. ADD MILK, MIX TILL LIGHT AND FLUFFY. STORE IN REFRIGERATOR IN AIRTIGHT CONTAINER AND WILL BE GOOD FOR UP TO TWO WEEKS. BRING TO ROOM TEMP. AND REWIPP BEFORE USING.
5 comments:
I've been thinking about cupcakes recently. I'll be making these this week! Thanks for the recipe. I'll let you know how they turn out.
I'm very curious about what you use for shortening. Do you use Planta? Or do you have shortening from the states?
I use planta.
BTW, I find that real butter works best with the frosting.
Thanks for answering! I only ever bake with butter, so I'm good there. I've only used Plant a few times, like in biscuit mix and once or twice in cookies. I'll try it in the frosting.
It works great! It is very close to Crisco.
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