Tuesday, January 6, 2009

White Cake

We've used this recipe for cupcakes for Hannah's first and fourth birthdays with the Butter Frosting. They were a big hit!

2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter flavored shortening
1 teaspoon vanilla
4 egg whites

In a bowl combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add buttermilk, butter flavored shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. Add egg whites and mix for 2 minutes more, scraping bowl.

Pour into 2 greased and floured 9x1/2-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack for 10 minutes. Loosen sides before removing from pans. Cool on wire racks before frosting.

For cup cakes, fill pan with paper cups, then half full of batter, baking at 350 degrees for 18 to 23 minutes.

Butter Frosting:

1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
additional milk, if needed

In a bowl, beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining sugar, a little at a time. Beat in additional milk as needed to make spreading consistency. You may tint with food coloring, if desired.

Frosts tops and sides on two 8 or 9 inch cake layers.

No comments: