So, as you can see at the bottom of the page I did not frost mine. It is such a versatile recipe that's not too sweet that I...used it as a muffin for chili! I wanted to see if it would taste good together and it did, although I would probably omit the vanilla if I were going to use it for chili again, I might even add some corn to it to make it more of a corn bread. I will make another post on my adventures in making this recipe a corn bread recipe. So, here I present to you a delicious (in my opinion) yellow cake, frost it with classic chocolate frosting, vanilla frosting, powder sugar, whipped cream....Or you can do like I did and eat it with some homemade chili!!
Yield: 1 (8") Cake (or about 16 Cupcakes)
2 Cups A.P. Flour
1 1/4 Cups sugar
1 Tbsp. Baking Powder
1 Tsp. Salt (omit if you use salted butter)
1/2 Cup Butter, soft but not melted
1 Cup Milk
1 Tsp. Vanilla Extract
Sift together the flour, sugar, baking powder, and salt (if used)
Add in the butter, milk, and vanilla.
*I used almond milk because I ran out of regular.*
Mix on medium speed for 3-4 min.
Add eggs, mix on medium speed for 3 min.
*I only made a half recipe so that is why you only see one egg here*
Batter should be pretty smooth.
Now you can either spoon 1/4 Cup into each cupcake tin like here, or you can grease and flour (2) 8" Cake pans and divide the batter evenly. I was only able to get 8 cupcakes out of a half recipe. Bake at 350F for 30-35 mins. Let cool in pan for 10 min then place onto a cooling rack.