Wednesday, May 11, 2011
Quick Butter Cake and Seven Minute Frosting- Vintage Recipe
On to today's recipe. Celeste wanted cupcakes, I wanted quickness. So that is when I decided to try this combination. I actually doubled the Quick butter cake, and yielded twelve cupcakes. The seven minute frosting uses egg whites, so it consistency is like a meringue, but it piped beautifully and held its shape. It hardened slightly on the outside, and remained soft on the inside.
Quick Butter Cake
1 heaping tablespoon butter
6 tablespoons sugar
1 cup flour
1 heaping tablespoon baking powder
1/3 cup milk
pinch of salt
Cream butter with 2 tb sugar. Add 1 whole egg and 1 egg yolk. Stir until creamy. Add flour, sifted with baking powder and a pinch of salt, alternately with milk. Spread in a well buttered tin. (I used sprayed muffin tin). Brush with a lightly beaten egg white and sprinkle with butter, sugar and cinnamon (I did not do this, but I did put cinnamon in the batter). Bake at 350 for 18-20 or until golden brown.
Seven Minute Frosting
2 unbeaten egg whites
1 1/2 cups sugar
5 tablespoons water
2 teaspoons corn syrup
Flavoring (I used almond extract)
Combine egg whites with sugar, water and corn syrup. Place over boiling water and beat vigorously. Cook approximately seven minutes, or until mixture peaks. Remove from heat, add flavor, and beat until of spreading consistency.
Labels: frostingquick butter cakeburnt sugar cakeseven minute frostingvintage recipebakingchocolate cherry cupcake