Monday, April 17, 2006

WHITE CAKE WITH RASPBERRY BUTTERCREAM FROSTING


The first cupcake post!
For these cupcakes, I make a White Cake with Raspberry Buttercream Frosting. I found the recipies online, but I don't remember which site(s). (If you recognize their origins, please let me know so I can give the proper credit!)

WHITE CAKE

1 cup milk, room temperature
6 egg whites
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened

Preheat oven to 350 F.
Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.
Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.
Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you're doing this by hand, sift the dry ingredients together and rub in butter).
Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.
Serves 12-16.


RASPBERRY BUTTERCREAM FROSTING

1 2/3 cups powdered sugar (confectioner’s sugar)
1 cup butter (2 sticks) at room temperature and cut into small pieces
2 tablespoons crème de framboise, raspberry liquor/syrup
(I used 2 tsp of raspberry extract)
1. Sift the powdered sugar into the large bowl of an electric mixer.
2. Add the butter and a pinch of salt.
3. Beat on medium speed until frosting is light and fluffy.
4. Add Raspberry flavoring and beat until frosting is of good spreading consistency.
5. Frost cooled cake/cupcakes.

ENJOY! :-)

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2 comment(s):

These look yummy!

If you have a flickr account:
www.flickr.com
You should add your cupcake photos to the -cupcakes take the cake pool..

By Blogger Sally Jane, at April 24, 2006 1:09 AM  

Glad you liked them! I am going to upload them tonight!
Thanks for stopping by!

Patra :-)

By Blogger DAISYCAKES, at April 24, 2006 5:18 PM  

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