Print
Email
Add a photoI had this flower pot around the house and had no use for it. I thought I could use it the next time I bake cupcakes to put the cupcakes in it. This is how I used it with my cupcakes.
| Tags: |
Ingredients
- Ingredients for Cake
- 1 ½ cups butter at room temperature
- 2 cup granulated sugar
- 5 eggs
- 1 tsp White Vanilla
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 cup milk
- Ingredients for Frosting
- 4 cups of powder sugar (confectioners sugar)
- 1 cup of butter or ( ½ cup butter and ½ cup shortening.)
- 1 teaspoon vanilla
- 3 tbs of milk
- Zest of one lemon
Directions
- Directions for Cake
- Preheat oven to 350 F.
- Prepare a two cake pans (I used 9 x 2 round).
- In a bowl mix the flour and baking powder. Set aside.
- Directions for Cake
- Mix the milk and vanilla. Set aside.
- Put the butter and sugar in a mixer and mix until soft and fluffy.
- Add the eggs one by one and mix well after each addition.
- Mix in the flour and the milk mixtures alternating (beginning with the flour).
- Pour batter into already prepared cake pans.
- Put in the oven for 40-45 minutes (depending on the quality of your oven). Cool well before decorating.
- Directions for Frosting
- In an electric mixer, beat butter until light and fully. Gradually add the sugar, one cup at a time. Turn off mixer, and scrape the sides. Continue beating until all is well mixed.
- Add the vanilla and the milk and beat again for one minute.
- If the frosting is dry add another tablespoon of milk, if it is too thin add a little bit more of confectioners sugar.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
