Take Six Cupcakes
This is the most delicious scratch white cake recipe.
3/4 C Crisco ( I use unsalted butter)
1 3/4 C sugar
3 eggs, 1 at a time
3 tsp baking powder
1 tsp salt
1 1/4 C milk
1 tsp vanilla
Mix Crisco and sugar, add eggs, one at a time. Add dry ingredients alternately with milk. Add vanilla.
Bake @ 325 for 45-60 minutes
You can make a 9×13, or 2- 8″ rounds, or 24 cupcakes.
1 C unsalted butter
1/2 tsp salt
8-10 C icing sugar (depending on how stiff you want it)
3/4 C milk (add a little at a time)
2 tsp vanilla
Cream butter and salt. Add sugar gradually alternating with milk. Beat until smooth. Add more milk or icing sugar if necessary. Add vanilla.
I had a little left over after frosting 24 of these cupcakes.
Diane at ‘Created by Diane’ has a super tutorial video that shows you how easy it is to decorate cupcakes like this.
Make these with caution. Because I bet you can’t eat just one! ;0)
Photo courtesy of Nicole Payzant Photography.