Ƹ̵̡Ӝ̵̨̄Ʒ cσσκвσσκ Ƹ̵̡Ӝ̵̨̄Ʒ
αт ∂σɢɢιɛ-ɢιяℓ cαғɛ ωɛ ℓσʌɛ тσ вακɛ αи∂ ωɛ ωαит тσ ƨρяɛ∂ αяɛ ℓσʌɛ ғσя вακιиɢ αℓℓ αяσʋи∂ cя ƨσ ωɛ cяɛαтɛ∂ тнιƨ cσσκвσσκ ғσя ρɛσρℓɛ тσ ƨнαяɛ ƨσмɛ recipes ωιтн ʋƨ!!! нɛяɛ αяɛ ƨσмɛ яʋℓɛƨ тσ ғσℓℓσω тσ ƨʋммιт αи cσσκвσσκ ɛитяʏ
-σиℓʏ σиɛ ρɛя ʋƨɛя
-ρяσʌι∂ɛ α ριcтʋяɛ!
I understand with love comes pain, but why did I have to love so much?
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
*Cook's Note: Add more sugar to get this consistency.
“to ride a horse is to ride the sky....” lets fly!