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
Method
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
Ingredients
½ cup
cream cheese
¼ cup
butter
¼ cup
Crisco
1½
teaspoons clear vanilla
4
cups icing sugar
2
tablespoons ginger beer
Method
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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Shirley-Ann Pearman
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