I can't wait to make these Wedding Cake Cupcakes!

The Best White Cake Recipe {ever}

 

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you’ll love.

Author: Robyn Stone | Add a Pinch

Serves: 12

Ingredients

• 1 cup (2 sticks) butter, softened
• ½ cup vegetable shortening
• 3 cups granulated sugar
• 5 eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
3. Sift together flour, baking powder, and salt. Add to butter and shortening mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla extract. Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
4. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
5. Frost cake as desired.

Notes

This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full. When filled ½ full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.

Old Fashioned Peanut Butter Cookies

Preheat oven to 350 degrees

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, room temperature
• 3/4 cup peanut butter, chunky or smooth
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon vanilla

Preparation:

In a bowl, stir together flour, baking soda, baking powder, and salt.

Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.

Wrap dough in plastic wrap and chill in fridge for 2 or more hours

Roll dough dough into balls (about 1 tablespoon makes a nice size cookie)

Place on greased cookie sheet

Bake for 10 to 12 min (12 for crispy)

I think the secret to good cookies are room temperature butter.  I set my butter out a couple of hours before I make cookies.  Use the paper around the stick of butter to grease your pans.  Let the cookies set on the cookie sheet for 1 minute before placing them on your wire racks for cooling.

Note:  Ary, If you actually come here for the recipe, leave me a note and let me know how your cookies turn out!  

Celebrating The New Year with Gingerbread Man Cookies

Addie and I are baking up a storm today!

 No kidding a snow storm is on the way and she wants to make Ginger Bread Men.  OK, I don't like ginger and I don't have any, so we are making my sugar cookie recipe with cinnamon and nutmeg!.  

Here is my never fail sugar cookie recipe.

• 3/4 cup sugar
• 1/2 cup butter softened
• 1 egg
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

In large bowl, beat sugar and butter until fluffy. Beat in egg and vanilla.

Combine flour, baking powder and salt, stir into sugar mixture.

Form dough into two flat discs on lightly floured surface; wrap in plastic wrap and chill in fridge for 1 hour.

Preheat oven to 350°F

On lightly floured board or hard surface countertop, roll out dough to 1/4 inch thick.

Using cookie cutters, cut out various shapes.

Place 1 inch apart on cookie sheet.

Sprinkle with extra sugar.

Bake 10 to 12 minutes until lightly browned. Cool on rack.

There are lots of recipes for royal icing.  Here is one we used today.

Makes 2 1/2 Cups       

1/4 cup warm water

1 tablespoon light corn syrup
1/4 teaspoon almond extract

3 cups confectioners sugar

Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Thicken with more powered sugar and thin with water

Addy had a blast decorating!

Bye for now, See you next time!!

Jon's German Chocolate Cake

We are celebrating my son's birthday today and I am baking him his favorite cake.  German Chocolate!
He has loved this cake since he was a little boy.  He is an adult now and still loves his german chocolate cake!  Happy Birthday Jon!!

Cake ready to take to the Pool Party!

This is a 3 layer german chocolate cake with traditional german chocolate frosting between the layers and on top. The sides are coated with creamy chocolate frosting.

Halloween Sugar Cookies

Fall and Halloween Sugar Cookies
These are great to take to a party or to work. 

I have two recipes that I like to use for sugar cookies that I juse.  They are both good.  If I want to make a small batch I make the first one.  The second recipe is the original one on the back of the C & H Sugar Bag and makes around 2 dozen cookies.  

Sugar Cookie Recipe for a small batch around 12 cookies

• 3/4 cup sugar
• 1/2 cup butter
• 1 egg
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

In large bowl, beat sugar and butter until fluffy. Beat in egg and vanilla.

Combine flour, baking powder and salt, stir into sugar mixture.

Form dough into flat disc on lightly floured surface; wrap in plastic wrap and chill in fridge for 1 hour.

Preheat oven to 350°F

On lightly floured board, roll out half of dough to 1/8 inch thick.

Using cookie cutters, cut out various shapes.

Place 1 inch apart on cookie sheet.

Sprinkle with extra sugar.

Bake 10 to 12 minutes until lightly browned. Cool on rack.

The Original C&H Recipe for a larger batch. Makes about 2 dozen

2 c. granulated sugar
1/2 c. white Crisco
1/2 c. real butter
3 lg. eggs
2 tsp. pure vanilla
1 c. sour cream
1 tsp. soda
1 tsp. baking powder
4 1/2 - 5 c. flour for drop, 6 c. flour for rolled out (flour amount depends on size of eggs)

Blend first 3 ingredients. Add next 3 and mix. Mix remaining dry ingredients with whip and add to mixture. Bake at 375 degrees until lightly browned.

BLUE RIBBON FROSTING: Mix 1 pound sifted powdered sugar with 1/2 cup butter and 1/2 cup white Crisco and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant hot water. Frost cookies when cooled.

There are lots of recipes for royal icing.  Here is one that I use.

GLOSSY ROYAL ICING

Makes 2 1/2 Cups       

1/4 cup warm water

1 tablespoon light corn syrup

1/4 teaspoon almond extract

3 cups confectioners sugar

Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Thicken with more powered sugar and thin with water

Blueberry Muffins For A Quick Breakfast

Blueberry Muffins are a great on the go breakfast!

Makes 8 large Muffins
 1 1/2 cups all-purpose flour
 3/4 cup white sugar
 1/2 teaspoon salt
 2 teaspoons baking powder
 1/3 cup vegetable oil
 1 egg
 1/3 cup milk
 1 cup fresh blueberries
1 teaspoon vanilla

Topping
 1/2 cup white sugar
 1/3 cup all-purpose flour
 1/4 cup butter, cubed
 1 1/2 teaspoons ground cinnamon



Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Skinny Chocolate Cupcakes

Super Easy & Moist Chocolate Cupcakes

And Who Doesn't Want to be Quilt Free!!

This recipe does not use eggs or butter! Can you believe it!  

• 1 1/2 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of instant coffee)
• 1 Tbsp white vinegar
• 2 teaspoons vanilla extract
• 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Frosting:  Yes the frosting has butter in it!

• 4 Tbsp butter
• 1/3 cup unsweetened cocoa powder
• 1 1/2 cup powdered sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract

Cupcakes:

1 Preheat oven to 350°F 

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.

3 In a separate bowl, mix together the coffee, vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Fill cupcake cups about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a toothpick comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. 

Frosting:

Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, add about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

Makes 12 cupcakes.  If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and bake for 35-40 minutes.