Thursday, December 12, 2013

Yellow Cake Cupcakes With Cream Cheese Icing

Yellow Cake Cupcakes With Cream Cheese Icing


⅔ cup butter or margarine
1¾ cups sugar
2 eggs
1½ teaspoon vanilla
3 cups sifted cake flour
2½ teaspoons baking powder
1 teaspoon salt
1¼ cups milk


1.                  Cream butter.
2.                  Add sugar gradually, cream till light.
3.                  Add eggs and vanilla and beat till fluffy.
4.                  Sift dry ingredients together; add to cream mixture alternately with milk, beating after each addition.
5.                  Beat 1 minute.
6.                  Bake in 2 greased and lightly floured 9x1 ½-inch round pans at 350° for 30 to 35 minutes.
7.                  Cool 10 minutes; remove from pans.               
8.                  Cool.

Cream Cheese Icing
½ cup cream cheese
¼ cup butter
¼ cup Crisco
1½ teaspoons clear vanilla
4 cups icing sugar
2 tablespoons ginger beer

1.                  Cream, cream cheese, butter and Crisco with vanilla.
2.                  Blend in 2 cups of icing sugar and 1 tablespoon ginger beer.
3.                  Add remaining icing sugar and ginger beer.
4.                  Frost accordingly.

Yellow Cake Cupcakes With Cream Cheese Icing were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “Third Edition”; the chapter on Yellow Cakes; page 67.

Please note in this case of making “Yellow Cake Cupcakes With Cream Cheese Icing” there was a substitute made with “Bermuda Gosling Ginger Beer” instead of “milk”.  Therefore, 1¼ cups of ginger beer was used in method step 4.

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Thank You!
Shirley-Ann Pearman

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