It’s been a while since I last posted on my blog. I decided to start with something I like to do whenever I have the time. Last week my husband got me my first two official baking orders. One was for cookies and the other for cupcakes. I decided to make the yummy White Velvet Cake recipe that I have been using lately. I love this recipe but I use it to make my vanilla cupcakes. It’s a very easy recipe to follow and they taste so great. Here is the recipe.
Taken from Rose’s Heavenly Cakes by Rose Levy Beranbaum
3 large egg whites at room temperature (I don’t like wasting egg yokes so I use the whole egg)
2/3 cup milk
1 and 1/2 teaspoons of pure vanilla extract
2 cups sifted cake flour (I don’t keep cake flour on hand so I use 1 and 3/4 bleached all-purpose flour – make sure to sift it at least twice, trust me its worth it)
1 cup superfine sugar (I just use regular white sugar and run it in the food processor for 30 seconds but you can also just use the sugar as is and get great results)
2 and 1/2 plus 1/8 teaspoons baking powder
1/2 teaspoon of salt
1 stick of butter (I mostly bake with margarine to cut down on some of the fat calories so you margarine as well)
Preheat the oven to 350 degrees.
Whisk the egg whites, 3 tablespoons of the milk, and the vanilla until lightly combined. Set aside
Mix the flour, sugar, baking powder, and salt at low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 and 1/2 minutes. Add the egg mixture to the batter in two parts beating on medium speed for 30 seconds after each addition to incorporate.
If you are making a cake you need two greased 9-inch cake pans. Bake the cakes for 30 to 40 minutes or until golden brown or when it passes the toothpick test. If you are making cupcakes it makes about 18 cupcakes. You only need to bake for 15 to 18 minutes if making cupcakes.
These cupcakes have a whipped white chocolate frosting with different sprinkles for color on the top.
The recipe is quite simple:
1 sick of softened butter/margarine
2 tablespoons of water/milk
3 cups of powdered sugar
1 tub of cool whip (I am taking a shortcut here because you could use heavy cream and using your whipping setting on your stand mixer to make the whipping cream that way.)
1/2 cup vanilla candy melts (I use the Wilton brand and I get it from the craft store – Joann’s, Micheal’s, or A.C. Moore)
I mix the butter and water together for about 20 seconds. I add the powdered sugar to the mixture one cup at a time. When it’s done I melt my candy melts in the microwave for about 45 seconds. I take 1/4 of the sugar mixture and add it to the melted chocolate to temper it to prevent lumps, then I add it all back to the mixture. I mix the mixture on the whip setting on my stand mixer for a few minutes to make it fluffier. Then I fold in my cool whip.
This icing is a little thin and runny but you can put it in the fridge to get a little cold before icing your cake or cupcakes.
I use a basic cream cheese frosting recipe and then add some melted candy melts to the end of the recipe and that’s how easy it is to make it a white chocolate cream cheese frosting.
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Directions
- Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
- I simply add 1/2 cup of melted vanilla candy melts to the end of this basic cream cheese frosting recipe.
I hope you give it a try and I hope you like it as much as my family and I do.
Happy Baking
The Submissive Wife
