This recipe is not one of those. This recipe, both the cake and the icing one are ones that are going into my "never making this another way" file.
And while I am a self confessed cake mix snob, this recipe requires just enough tweaking that I feel like it's OK that it's based on a mix. The result is the perfect textured cake that is tasty and wonderful.
I made these recipes twice this week and lost count of how many times I (or Doug) was told "This is the BEST cake I've ever had". Yesssss.
1 box white cake mix (18.25 oz!!)
1 c flour
1 c sugar
3/4 tsp. salt
1 1/3 cups water
1/8 c vegetable oil1 tsp vanilla (or you could sub any flavor you would like to try!)
1 cup sour cream
4 large egg whites
Preheat oven to 325 degrees.
Place all dry ingredients in a large mixing bowl and stir together with a whisk. Add remaining ingredients and beat until well blended. Pour into greased and floured cake pans or cupcake tins lined with papers. Fill cupcake papers about 3/4 of the way full.
Bake for 18 minutes or so for cupcakes and a little longer for cake. Test with a toothpick in the center for done-ness. :)
Makes 36 Cupcakes
Makes 36 Cupcakes
Delightful Cake/Cupcake Frosting
3 cups confectioners' sugar
1 cup butter room temp.
1 teaspoon vanilla extract (or almond, or strawberry or anything!!)
1 to 2 tablespoons whipping cream (or more if needed)
Cream together butter and sugar, add vanilla (or flavor of your choice) and slowly add whipping cream adding more if needed to achieve a good spreading consistency.
One recipe is enough to cover about 12 cupcakes.
Rolled Marzipan Recipe
1 lb almond paste (or two 8oz cans)
1 lb 12 oz (about 7 cups) powdered sugar
4 ounces (1/3 cup) light corn syrup
3 tbsp water (or more)
3 tbsp almond extract
Break up the almond paste into small chunks. Add sugar and mix until it reaches a sandy consistency, break up any chunks of almond paste. Add corn syrup and extract. Add water by the tablespoon and mix completely before adding the next. Keep adding water by the tablespoon until the dough reaches a state where it is no longer crumby and stays together. Once you can shape it into a ball it should be good. Wrap in cellophane and refrigerate for 24 hours. The next day you can knead and roll it out to use the same way you would fondant.
Inspired by Food Network for Frosting, & Wedding 101 for cake.