Tuesday, August 24, 2010
I've never been much of a strawberry cake person but when i saw this recipe, i just had to try it! The cake looked so moist and delicious. And after i got my new giant cupcake/muffin pans i knew it'd be perfect together. The cupcakes taste very moist, and they almost melt in your mouth. I even had leftover batter so i made mini cupcakes too. The only change i would make next time is using a cool whip type frosting. It would taste amazing.
from All recipes
2 cups sugar
1 package strawberry flavored gelatin
1 cup butter, softened
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract
1/2 cup strawberry puree made from frozen strawberries
Preheat oven to 350 degrees F. Grease and flour cupcake pans.
In large bowl, cream together butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder in separate bowl. Stir into batter, alternating with the milk. Blend in vanilla and strawberry puree. Spoon the batter into cupcake pans.
Bake for 25 to 30 minutes in oven or until toothpick comes out clean when inserted in center. Allow cupcakes to cool completely before frosting.
from Rachel Ray Mag.com
2 1/2 sticks unsalted butter, room temperature
4 cups confections sugar
1 tablespoon pure vanilla extract
1 to 2 tablespoons milk
In large bowl using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confections sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional tablespoon milk if necessary.