Yesterday, I shared a great way to pipe cake batter into a mini-muffin pan. Today is about the traditional yellow cake recipe and creamy frosting I used to make these Kid Friendly Delights.
FOR THE YELLOW CAKE
- 2 cups flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 3 eggs
Preheat oven to 350F degrees. Spray mini-muffin pan with nonstick cooking spray. Beat all ingredients on low speed, scraping bowl, 30 seconds. Beat on high speed, 3 minutes. Pipe batter into pan. See easy piping technique here.
Bake about 10-12 minutes, until top of cupcake if firm to the touch. Remove from pan and cool on rack. Frost with creamy icing.
CREAMY VANILLA FROSTING
- 1 1/2 cups powdered sugar
- 4 tablespoons butter, softened
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons milk
Mix all ingredients in electric mixer until smooth and spreadable.
This recipe will make 48 mini cupcakes EASY!
For the last two years, I set out a variety of fun food decorations and let the kids dress up their own cupcakes. These mini cupcakes gave my kids a chance to decorate MORE. They would take a frosted cupcake, dip it in sprinkles, and eat it. Then, they'd get another cupcake, sprinkle colored sugar on it, and eat IT. They had a BLAST! Not to mention an extreme sugar rush.
Look so fancy
I will try later.
Next time, I’m going to buy a cake mix or look for a recipe that calls for sour cream. I’ve heard that sour cream makes a really moist cake.
These look great! Have you ever done a batch of chocolate ones? I can’t seem to find a good recipe for it…
I love chocolate cake, but I’ve yet to find a really moist recipe for one. As soon as I discover one, I’ll be sure to pass it along.
Thank u for this basic and simple receipy. But I ALWAYS ADDING MY TOUCH TO ANY RECEIPE. SO THIS ONE; for very light and very moist ;
1) I ALWAYS: TAMISE 3 TO 6 TIMES IN CHINESE SCREEN.
2) I DO ADD; 2 TABLE SPOONS OF ; MAYONAISE (MAKING CAKE SOO SOFT AND GOOD TASTE).
3) I DO SEPARATE THE WHITE AND YELLOW EGGS AND BEAT WHITE VERY FIRM AND ADD IT TO THE PREPARATION JUST AT THE END..CAKE WILL ERASE HIGHER AND SOOOO SOFT.
4) I DO MIXT ALL THE DRY INGREDIENTS IN A SMALL BOL.
5) LIQUID INGREDIENTS TOGETHER AND BEAT IT
6) I ALWAYS USING 35% cream INSTEAD OF MILD..
7) IF YOU WANT A VERY SOFT CAKE« THE SECRET IS; when mixing ,ONE PART OF DRY AND ONE PART OF LIQUID, TO FINISH WITH DRY..DONT BEAT IT , JUST ADD IT WITH A WOOD SPOON AND AS SOON AS A BIT OF FLOWER (DRY PART EVEN STILL NOT MIXT ) YOU STILL SEE IT ON SURFACE STOP BEATING IT..NEVER BEAT IT WITH MIXER..MAKE SURE ALL IS MELTED BUT NOT TOO MUCH.JUST MAKE SURE NO MORE DRY FLOWER AT THE BUTTOM OF THE BOWL.AND STOP MIXINT IT.
FOR PEOPLE LOOKING FOR A SUPER GOOD TASTE SPECIAL , I DO ADD JAM 1/4 of cup of your preferated jam, and hot spices, praprika, (PINCH) all spice, ginger, and and all other spices your having giving taste..it`s worted to try it.
I WAS DOING CAKES IN PAKISTAN , USING ALL THEIR SPICES BECAUSE THEY ARE EATING VERY SPEACY AND EVEN COOKED IN A PRESSURE COOKER, WITHOUT WATER, (MAKING LITTLE OVEN) that was sooooooo good.. So back now I DO MY CAKES WITH ALL KIND OF SPICES AND THIS IS SUPER TASTY AND SOOO GOOD., VERY DIFFERENT FROM USUAL CAKES..JUST TRY IT..USING ALL SPICE THAT COULD GO IN SWEET PREPARATION. I DONT PUT SPICE WHEN I WANT A VERY WHITE CAKE THO..BONNE APPETIT……muriel