Pages

Wednesday, February 13, 2019

Cooking Thursday

Earlier this week I told you that the girls and I made cupcakes.  Today I'm sharing the recipe for them.  This is a very moist cake, and the frosting recipe that came with it is also very good, and holds up well if you want to use a decorative tip.  That being said - this frosting takes some time to beat.  You wouldn't want to use a hand held mixer, and it's not one to make in a hurry!


Moist Vanilla Cake

2 cups sugar
1/2 cup oil
3 large eggs
1 tablespoon vanilla
1/2 cup sour cream
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk

Preheat oven to 350 degrees.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Mix in the sour cream and beat until well combined.
Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely.
Do not overbake - test for doneness using toothpick in the center of the cake.  If toothpick is clean, the cake is done.  Because this cake is so moist, it doesn't rise as high as other cakes, so don't be concerned.
*This can easily be made into 24 cupcakes by using a large (3 tablespoon) cookie scoop. Bake for 16-20 minutes at 350°F

Perfect Vanilla Frosting

1 1/2 cups (3 sticks) cold, unsalted butter
5 cups powdered sugar
2 1/2 teaspoons vanilla extract
2 tablespoons heavy whipping cream

Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
Add 2 cups of powdered sugar and mix on low speed until incorporated into butter then add 2 tsp of vanilla extract and mix to combine. Beat for about 60 seconds.
Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
Add last 1 cup powdered sugar along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract . Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

** PS:  Happy Valentines Day, and Happy Birthday to my daughter Heather - the best valentine we ever got!

9 comments:

  1. Thanks for sharing this recipe, Mari! I’ve been looking for a good cupcake recipe.

    ReplyDelete
  2. Thanks for the recipe...I am sure it is good even though not easy! lol Happy Valentine's Day!

    ReplyDelete
  3. Thank you for sharing the recipe, Mari. It looks so delicious. Carroll is more of a pie fan but my mother always made the best cakes ever and so I am a cake person! :)

    ReplyDelete
  4. The frosting I make is very similar, and like yours oh so good! Thanks for the recipe.

    Happy Birthday to your Heather, Mari. And, Happy Valentines Day!

    ReplyDelete
  5. Looks delish!
    Thanks for sharing the recipe.

    Sending Happy Birthday wishes to your daughter too.
    What a great Valentine's day present.

    Smiles :)
    ~K.

    ReplyDelete
  6. I LOVE when you bite into cake and it is moist! I also love that I can click on Pinterest and put your recipe right into my private board where I keep recipes I want to try. Thank you for sharing!!

    ReplyDelete
  7. Your cake does look so delicious, I had planned to bake cookies today, but we decided to go out, maybe tomorrow. Thank for visiting and for your sweet comment.
    Blessings,
    Sue

    ReplyDelete
  8. My husband asked for cupcakes for his birthday and I am not a fan of the box mixes. Off to pin this and try it. Thanks so much!

    ReplyDelete
  9. Oh my word, this looks incredible. I wanted to make a kicked-up cake the other day and I looked around for and idea on how to enhance a boxed cake mix. So where normally it calls for two or three eggs, you use four. Instead of water, you use milk (at least) or heavy cream (best). Instead of oil, you use the same amount of melted butter. Then add one-half cup of sour cream and a three-ounce box of instant pudding. WOW was that ever good. I added lemon pudding to a yellow cake mix and it tasted SO lemony! Of course, like your recipe, if you count the carbs and calories, you'll go hide under the bed. Haaaahahaha xoxo

    ReplyDelete

My blog is award free and tag free - but I love your comments!