LANE CUPCAKES
Cupcakes that feature two kinds of frosting and a touch of bourbon? The cherry on top is, well, the cherry on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, baking powder and salt; set aside. In small bowl, mix milk, vanilla, almond extract and egg whites; set aside. In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy. On low speed, alternately add flour mixture and milk mixture, beating just until blended after each addition. Beat on low speed 1 minute. Divide batter evenly among muffin cups.
- Bake 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Brush bourbon over cupcakes. Cool completely, about 30 minutes.
- In medium bowl, mix coconut pecan frosting and raisins; set aside. Frost cupcakes with white frosting. Make slight indentation in frosting in center of each cupcake; spoon about 1 teaspoon coconut pecan frosting mixture in each indentation. Top each with cherry.
Nutrition Facts : Calories 311, Carbohydrate 46 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 198 mg
EASY HOMEMADE VANILLA CUPCAKES RECIPE
This Easy Homemade Vanilla Cupcakes Recipe makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and topped with sprinkles for the ultimate sweet treat.
Provided by Lindsay
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Now it's time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
- Add the butter to a large mixer bowl and beat until smooth.
- Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Cupcakes are best when stored well covered for 2-3 days.
Nutrition Facts : Calories 474 calories, Sugar 51.9 g, Sodium 259.8 mg, Fat 24.3 g, SaturatedFat 15.3 g, TransFat 0 g, Carbohydrate 63.1 g, Fiber 0.4 g, Protein 2.7 g, Cholesterol 87 mg
THE BEST HOMEMADE CUPCAKES
After trying and tweaking multiple recipes, I've created one that works beautifully. These are super moist, delicious homemade cupcakes. Top with your favorite frosting and enjoy! Our children devour these, even without icing!
Provided by OzGal
Categories Desserts Cakes Yellow Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
- Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 26.8 g, Cholesterol 16.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 127 mg, Sugar 17.5 g
LANE CAKE
After winning first prize at the county fair in Columbus, Georgia, Lane Cake cake also earned the name "Prize Cake." It's considered a classic Southern cake.
Provided by Cheryl Day
Yield Serves 12 to 16
Number Of Ingredients 19
Steps:
- To make the cake: Position a rack in the middle of the oven and preheat the oven to 350°F. Butter three 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
- Sift together the flour, baking powder, and salt into a large bowl. Set aside.
- In a large measuring cup or small bowl, combine the milk and vanilla. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Turn the speed down to low and add the flour mixture in thirds, alternating with the milk mixture and beginning and ending with the flour, mixing until just combined; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. If using a stand mixer, transfer the mixture to another large bowl (unless you have a second mixer bowl).
- Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stand (if using) and fit it with the whisk attachment.
- Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until the whites hold soft peaks, about 3 minutes. Fold one-quarter of the egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites until incorporated.
- Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
- Bake for 25 to 30 minutes, until a cake tester inserted in the center of a cake comes out clean. Let the cakes cool in the pans on a large wire rack for 15 minutes, then invert onto another rack, peel off the parchment, and turn right side up to cool completely. Leave the oven on.
- While the cake is cooling, make the frosting: Spread the pecans on a baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Let cool, then chop into ¼-inch pieces.
- In a medium saucepan, melt the butter over medium heat. Remove from the heat and let cool to tepid, then whisk in the sugar and egg yolks until smooth.
- Return the pan to medium heat and cook, stirring constantly with a wooden spoon, until the frosting has thickened enough to coat the back of the spoon; it should read 180°F (80°C) on an instant-read thermometer. Be careful not to let the mixture come to a boil.
- Remove from the heat and add the toasted pecans, coconut, golden raisins, and bourbon, stirring well. Transfer the frosting to a heatproof bowl to cool; it will continue to thicken as it cools. It will be gooey, and that is exactly what you want.
- To make the vanilla milk soak: In a measuring cup, combine the whole milk and vanilla extract.
- To assemble the cake: Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate (you can keep the edges of the plate clean while you frost the cake by sliding strips of parchment underneath the cake). Brush the top of the layer with half of the vanilla milk soak. Using an offset spatula or a butter knife, spread the layer with one-third of the frosting. Place the second cake layer cut side up and brush with the remaining vanilla milk soak, then spread with another third of the frosting. Place the final layer right side up on top and frost the top with the remaining frosting, leaving the sides of the cake naked.
- The cake can be stored, loosely covered, at room temperature for up to 1 day or refrigerated for 5 days. If it has been refrigerated, bring to room temperature before serving.
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LANE CUPCAKES RECIPE - SOUTHERN LIVING
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- Preheat oven to 350°F. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray.
- Mix flour, baking powder, and salt in a medium bowl. Mix milk, vanilla, almond extract, and egg whites in a small bowl. Beat sugar and butter at medium speed with an electric mixer until light and fluffy. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat at low speed 1 minute. Spoon batter into cups, filling two-thirds full.
- Bake at 350°F for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Brush bourbon over cupcakes. Cool completely (about 45 minutes).
- Mix coconut-pecan frosting and raisins in a medium bowl. Spread white frosting evenly over cupcakes. Make slight indentation in frosting in center of each cupcake; spoon about 1 tsp. coconut-pecan frosting mixture in each indentation. Top each with a cherry.
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