Cupcakes
McCall’s
Best Yellow Cake
Ingredients
3
cups sifted cake flour
2
½ teaspoons baking powder
1
teaspoon salt
¾
cup soft butter or margarine
1
½ cups sugar
3
eggs
1
teaspoon vanilla extract
1
cup milk
Method
1.
Preheat oven to 350°.
2.
Grease well and flour three 8 by 1½ inch
layer cake pans, or two 9 by 1½ inch layer cake pans.
3.
Sift flour with baking powder and salt;
set aside.
4.
In large bowl of electric mixer, at high
speed; beat butter, sugar, eggs, and vanilla until light and fluffy – about 5
minutes occasionally scraping side of
bowl and guiding mixture into beaters with rubber scraper.
5.
At low speed, beat in flour mixture (in
fourths), alternately with milk (in thirds); beginning and ending with flour
mixture; beat only until smooth.
6.
Pour batter into prepared pans; bake 30
to 35 minutes; or until surface springs back when gently pressed with
fingertips.
7.
Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire
racks.
8.
Fill and frost as desired.
Vanilla Frosting
Ingredients
1
cup soft butter or margarine
7
cups sifted confectioners’ sugar (1½ package, 1-lb size)
⅓
cup milk
2
teaspoons vanilla extract
Method
1.
Cream butter, in large bowl of electric
mixer, until smooth and fluffy.
2.
Gradually add sugar, alternately with
combined milk and vanilla.
3.
Store in medium bowl, covered with damp
cloth, until ready to use.
Cupcakes
were
made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe
derived from “McCalls CookBook”, the chapter on “Conventional Cakes”, page 119
of an Edition of between 1950 – 1960s.
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