"Easy Baking"

Show 149

5000 Sunnyside Ave.
Suite 205
Beltsville, Md. 20705

Janice Harrison
- Owner

Cup Cakes Your Way
(This is a basic cup cake recipe that can be used as a
starter for any cup cake creation you have in mind.)


The Cake

1)   2 large egg yolks at room temperature
2)   2 large eggs at room temperature
3)   1 cups of milk
4)   2 cups all purpose flour
5)   1 3/4 cups of Sugar
6)   2 teaspoons baking powder
7)   1/4 teaspoon salt
8)   pound (1 stick) unsalted butter softened
9)   1/3 cup of vegetable oil
10) 1 teaspoon butter extract
11) 1 teaspoon vanilla extract 1 teaspoon of any other extract of choice

1)   Place a shelf at the top of the lower third of the oven and preheat to 350 F.
2)   Stir the eggs, yolks, 3/4 cup mild and extracts together in a medium bowl.
3)   Mix
the flour, sugar, baking powder, and salt in a mixer with the whisk on low
       speed for 30 seconds. 
4)   Add the butter and oil and the remaining milk. 
5)   Mix on low speed to moisten the dry ingredients. 
6)   Increase to medium speed and beat for 1 minutes. 
7)   Scrape down at the sides.

8)   Add a third of the egg mixture and beat for 20 seconds. 
9)   Repeat until all of the mixture is incorporated. 
10) Scrape down the sides with each addition. 
11) Pour on use a small ice cream scooper to put the batter into the baking cups
       (usually about 2 to 3 scoops or cups full.
12) Bake for about 25 to 30 minutes
or until a tooth pick inserted into the center
       of the cup cake comes out clean. 
14) Transfer the pans to a wire rack to cool completely.
For the Icing, you may use can icing or any Buttercream recipe that you have.

The Buttercream Frosting
(Makes about 3 cups)


1)   1/2 cup solid Vegetable Shortening
2)   1/2 cup (2 sticks) Butter or Margarine - softened
3)   1 tsp. clear Vanilla Extract
4)   4 cups sifted Confectioners' Sugar (approximately 1 lb.)
5)   2 tbs. Milk

1)   In large bowl, cream shortening and butter with electric mixer.
2)   Add vanilla.
3)   Gradually add sugar, one cup at a time, beating well on medium speed.
4)   Scrape sides and bottom of bowl often.
5)   When all sugar has been mixed in, icing will appear dry.
6)   Add milk and beat at medium speed until light and fluffy.
7)   Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use.
9)   Refrigerate in an airtight container, this icing can be stored 2 weeks.
10) Rewhip before using.
11) For Pure White Icing (stiff consistency), omit butter; substitute an additional
       1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor.
12) Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
13) Frost each cup cake with any swirl design of choice or any design you have in mind.

Good Eating!!!