White velvet cup cakes

on
White velvet cup cakes


Ingredients
  • Butter 4 ounces softened
  • Egg 1
  • Egg yolks 2
  • Vanilla 1 tsp
  • Flour 1 ½ cups
  • Baking powder 1 ½ tsp
  • Salt ¼ tsp
  • Sugar ¾ cup
  • Cream ½ cup
Ingredients for frosting
  • Shortening ½ cup
  • Vanilla 1 tsp
  • Almond essence 2 drop
  • Icing sugar 2 cups
  • Milk 1 to 2 tbsp
Method for cup cake
  • Line 12 muffin cups with paper liner, preheat oven to 180 degrees, beat butter add sugar, beat for 1 minute, add eggs, yolks, vanilla, beat well, alternately with flour mixture and cream. Beat on low speed after each addition until just combined, batter will be thick, spoon batter into prepared cups, bake for 20 minutes, cool and frost.
Method for frosting
  • Beat shortening, vanilla and almond essence for 30 seconds, gradually add 1 cup sugar, beating well, add milk, gradually beat in the remaining sugar, if required add 1 tbsp milk to make frosting spreadable.

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