Tuesday, April 8, 2014

White Almond Cake/Cupcakes

I made these for Don's birthday 'cake' this year.  These were very moist and we all loved them.

White Almond Cake


1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

 **This recipe is for a cake. For cupcakes, decrease baking time and watch them carefully. They will be done when a toothpick inserted in the center comes out clean.**

Vanilla Butter Cream

1 lb confectioners sugar (4 cups)
1/3 cup shortening
1/2 cup unsalted butter
3 Tablespoons milk
1 1/2 teaspoons vanilla
1/2 teaspoon salt

Beat half the sugar with the shortening and butter. Gradually add milk and continue beating. Add vanilla and gradually add remaining sugar and salt until the right consistency is reached. Makes enough frosting for 24 large cupcakes.

To ice the cupcakes, I used a plastic piping bag from Michael's. I cut the tip about 3/4 inch. You could also use a plastic bag. Start in the center, circle around clockwise, then end with a little more pressure in the center again where you started.

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