Stephanie's Slice Of Life

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  • Tag: yellow cake recipe

    • Easter Bird’s Nest Cupcakes

      Posted at 3:37 pm by StephMo
      Mar 22nd

      So many of my recipes come from my trusty Betty Crocker cookbook as I have mentioned in the past, and this is one of them. Sometimes I bake use the Silver White Cake recipe, but today I made the Starlight Yellow Cake recipe. Super easy recipe and it only uses one bowl! That in itself makes the recipe worth using, not to mention the added bonus that it is yummy!

      As you can see the cupcakes I made were transformed into bird’s nests for Easter. I think they came out pretty cute if I do say so myself. Here is how to make nest cupcakes:

      First you need to bake the cupcakes.

      Ingredients:

      2 1/4 cups flour

      1 1/2 cups sugar

      1/2 cup shortening

      1 1/4 cups milk

      3 1/2 tsp. baking powder

      1 tsp. salt

      1 tsp. vanilla

      3 eggs

      Heat oven to 350 degrees. Either grease a cupcake pan or use liners. I decided to use paper cupcake liners for my cupcakes today.

      In a large mixing bowl combine all of the ingredients.

      With either a hand mixer or a stand mixer, beat for 30 seconds on low speed. If using a hand mixer make sure to scrape the sides constantly.

      Turn mixer to high speed and continue beating for 3 minutes scraping occasionally. Since I was using a stand mixer I turned it off every minute or so to scrape the bowl.

      That’s it! Could it be any more simple?

      Fill each opening a little more than half way with the batter.

      Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.

      Once they are cool I frosted them with vanilla buttercream frosting. Here is the recipe I use, also quite easy.

      Vanilla Buttercream Frosting

      Once you have your frosting made just spead some over each cupcake and dip into green sprinkles.

      To make the nest I used melting chocolate and squeezed it in the shape of a nest on top. You can also use chocolate frosting. Here’s a tip for using chocolate, only do part of the nest at a time and let the chocolate set and then go over it with more chocolate. Otherwise the chocolate will just blend together.

      Once the chocolate was set, only takes a minute, I used a tiny bit on the egg so that it would stick on top. I used large Robin Eggs candies so I only used one egg, if you are to buy the mini eggs you can fit more than one.

      Starlight Yellow Cake

      Print Recipe

      Ingredients
        

      • 2 1/4 cups flour
      • 1 1/2 cups sugar
      • 1/2 cup shortening
      • 1 1/4 cups milk
      • 3 1/2 tsp. baking powder
      • 1 tsp. salt
      • 1 tsp. vanilla
      • 3 eggs

      Instructions
       

      • Preheat oven to 350 degrees. Grease pan or use cupcake liners.
      • Combine all of the ingredients in a large mixing bowl.
      • Beat on low speed for 30 seconds scraping constantly. Continue beating on high speed for 3 minutes scraping occasionally.
      • Pour into pan(s) and bake for 20 minutes for cupcakes, 40 minutes for rectangle, or 30 minutes for rounds or until a toothpick inserted comes out clean. Cool on wire racks.

      Posted in Easter Bird's Nest Cupcakes, Holiday Treats | Tagged bird's nest cupcakes, easter baking, easter cupcakes, easter treats, food blog, food blogger, nest cupcakes, starlight yellow cake recipe, stephanie's slice of life, yellow cake recipe
    • Coconut Raspberry Layer Cake

      Posted at 5:21 pm by StephMo
      Apr 19th

      My daughter and I put our flavor cravings together and came up with this AMAZING cake. We knew we wanted to incorporate coconut and raspberry, and were first thinking of a chocolate cake to go with them which I think will be the next cake we bake. Ultimately we decided on a yellow cake and cream cheese frosting to compliment the two flavors, and were we happy that we did. Wow!

      Most yellow cakes have so much butter and eggs in them that you can feel your arteries clogging from just reading the recipe. Since I didn’t really want to use 100 eggs for one cake, I went to the Betty Crocker yellow cake recipe I have been using for years. Simple, moist, delicious, and it only uses one bowl. You really can’t get better than that.

      We only had about a half of a bag of coconut so we decided not to put any in the cake batter, only in the middle and on top. I’m sure a little extra in the batter would have been delicious. Here is how to make this yummy cake.

      Cake Ingredients:

      2 1/4 cups flour

      1 1/2 cups sugar

      1/2 cup shortening

      1 1/4 cups milk

      3 1/2 tsp. baking powder

      1 tsp. salt

      1 tsp. vanilla

      3 large eggs

      Heat oven to 350 degrees. Grease and flour two 9″ round cake pans.

      Combine all ingredients in a large mixing bowl with an electric mixer for 30 seconds on low speed, and 3 minutes on high speed.

      Pour into prepared pans.

      Bake for 25 – 30 minutes or until toothpick inserted in the center of the cake comes out clean.

      Cool in pans for 10 minutes, then remove to wire racks to cool completely.

      Once the cakes are cool you can make the cream cheese frosting. If you have read some of my other blogs you know that this frosting is my absolute favorite. It will be yours too, trust me.

      Cream Cheese Frosting Ingredients:

      1/2 cup butter, softened

      8 oz. block cream cheese, softened

      3 1/2 cups powdered sugar

      1 1/2 tsp. vanilla

      Combine the butter and cream cheese with an electric mixer until smooth.

      Add the vanilla and beat until combined. Then add the powdered sugar and continue beating until smooth and completely mixed.

      If it doesn’t taste sweet enough for your liking, add a little more powdered sugar.

      To frost the cakes, place one of the cakes upside down onto a plate or platter.

      Spread some of the frosting on the top of the layer.

      Spread a thick layer of Raspberry Preserves, try not to get too close to the edge so it doesn’t ooze out when you place the next layer on top.

      Sprinkle some coconut on top of the raspberry layer, we used Baker’s Sweetened Coconut.

      Top with the next layer with the round side facing up. Then start to frost the top and sides of the cake. When finished frosting sprinkle some coconut on the top.

      Refrigerate for a little while before eating, it tastes better slightly cold. Then dig in! So good!!!!

      Posted in Cakes, Coconut Raspberry Layer Cake, Recipes | Tagged coconut cake, coconut cake recipe, coconut raspberry cake recipe, cream cheese frosting, cream cheese frosting recipe, food blog, food blogger, yellow cake, yellow cake recipe
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