So I am slowly starting to get into making birthday cakes, very, very slowly. I'm not very good yet, so I've only made them for family members so far (because they have to say they like the cake no matter how bad it is, right?). This cake was actually really easy to make. I used a recipe for vanilla cupcakes from Annie's Eats, doubled it, and then used frosting from a can (hey, it was for young kids and they like what they like, right?). This cake is really light and has a good flavor to it, so I will definitely be making it again. The decorations are just gel icing, green sanding sugar, and conversation hearts turned over (don't worry, they were still fresh). The birthday girls love the cake, which made me very happy. I've also made cupcakes with this recipe and they were really good too, so give it try sometime soon.
Vanilla Cupcakes
From Annie's Eats
I doubled this recipe and baked it in a 9 x 13 cake pan at the same temperature for about 25 minutes.
½ cup unsalted butter, at room temperature
2/3 cup sugar
3 eggs
1 tsp. vanilla extract
zest of 1 lemon (optional) I omitted this
1 ½ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
Directions:
Preheat the oven to 350°. Line a muffin tin with 12 paper liners. Set pan aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract and lemon zest, if using.
In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely.
2/3 cup sugar
3 eggs
1 tsp. vanilla extract
zest of 1 lemon (optional) I omitted this
1 ½ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
Directions:
Preheat the oven to 350°. Line a muffin tin with 12 paper liners. Set pan aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract and lemon zest, if using.
In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely.
1 comment:
Awww! It's so cute!
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