Posted by Kathy Lee | File under : ,
Ingredients : Best Cake Recipe
Icing
1 teaspoon vanilla extract
1 cup milk
3 cup sifted, self rising flour
4 eggs
2 cup sugar
1 cup butter, room temperature
1 (16-ounce) container chocolate icing
2 tablespoon creamy peanut butter

Notes: Preheat oven to 350 degrees F.

Procedures:
a.Grease and flour cupcake cups and place them in muffin tins. Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to
cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternating, into the
creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. Divide the batter equally among the
cupcake papers. Level the batter by dropping muffin pan on counter top to release the air bubbles. Bake for 25 to 35 minutes or until done. Cool in
pan for 5 to 10 minutes.
b.Using a small bowl, combine the chocolate frosting and the peanut butter and blend well. When cupcakes have cooled, frost the tops with the
peanut butter icing.

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