![]() This would probably be great almond flavored too. A little improv can really make it great. Can store in an airtight container for up to three days.Use and store icing at room temperature, as icing will set if chilled. ![]() If desired, add a few drops of food coloring and mix thoroughly.Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).Add 4 cups of the sugar and then the milk and vanilla.To make the icing - place the butter in a large mixing bowl.When cake has cooled, ice between the layers, then ice top and sides of cake.Remove cupcakes from pans and cool completely on a rack before icing.Bake until the tops spring back when lightly touched, about 20 to 22 minutes.Spoon the batter into the cups about three-quarters full.If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.Remove from pans and cool completely on wire rack.Let cakes cool in the pans for 10 minutes.Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.Add the eggs one at a time, beating well after each addition.Add the sugar gradually and beat until fluffy, about 3 minutes.In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
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