Frosting for Red Velvet Cake
Ingredients
¼ lb. (1 stick) butter
8 Tbsp. shortening
3 Tbsp. flour
1 cup sugar (Make sure you use pure cane sugar.)
⅔ cup milk, room temperature
1 tsp. vanilla
Directions
Combine, one at a time, the butter, shortening, sugar and flour, beating well after each addition. Add milk and vanilla and beat well. Will keep in refrigerator.
Note: Use pure cane sugar for this frosting. The cheaper beet sugar is coarser and will leave your frosting tasting grainy.
Cass’s Wedding Cupcakes
makes 2 dozen
Ingredients
2¼ cup sifted flour
2½ tsp. baking powder
1 tsp. salt
1½ cup sugar
½ cup butter, room temperature
1 Tbsp. oil (for added moistness)
1 cup milk
2 eggs
1 tsp. vanilla
Directions
Sift flour, salt and baking powder into a bowl. Then add sugar, butter, vanilla and two-thirds of the milk. Beat with mixer at medium speed for two minutes. Add remaining milk and unbeaten eggs and beat 2 minutes longer. Pour into muffin tins lined with paper cupcake liners and bake at 350˚ for 18 to 20 minutes. Cool. Frost with Rose Frosting.
Rose Frosting
Ingredients
2½ cups powdered sugar
3 Tbsp. butter, room temperature
3 Tbsp. milk, room temperature
1/8 tsp. rose water *
* Note: You can find rose water in the specialty section of a high quality grocery store. This is a powerful flavor so use sparingly. Remember, you can always add more, but if you add too much your guests will think they’re eating soap.
Directions
Sift your powdered sugar, then mix in all your other ingredients. Sifting the powdered sugar and using room temperature butter and milk will help prevent lumps in your frosting. Add your favorite pastel food coloring.
Janice Lind’s Banana Cupcakes
makes 2 dozen
Ingredients
2½ cups cake flour
2 cups sugar
2½ tsp. baking powder
1 tsp. salt
1 tsp. soda
1 Tbsp. oil (for added moistness)
1 tsp. banana extract
2/3 cup butter
2 eggs
1¼ cup mashed ripe bananas
1¼ cup coconut milk
Directions
Sift flour, soda, baking powder and salt into a mixing bowl. Add sugar, butter, bananas and half the coconut milk. Beat with mixer at medium speed for two minutes. Add eggs, banana extract and remaining coconut milk and beat for two more minutes. Pour batter into your cupcake liners and bake at 350˚ for 15 to 20 minutes, until cake springs back when you touch it. Cool. Frost with Red Velvet Cake Frosting. (Cream cheese frosting also works well with this recipe.)
Merry Christmas and happy baking!
—Cass
ISBN: 9781459244429
Copyright © 2012 by Sheila Rabe
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This is a work of fiction. Names, characters, places and incidents are either the product of the author’s imagination or are used fictitiously, and any resemblance to actual persons, living or dead, business establishments, events or locales is entirely coincidental. This edition published by arrangement with Harlequin Books S.A.
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