Devils Food Cake and Vanilla Cake with two different Butter Creams for a Baby Shower
My favorite, chocolate with strawberry. But the other one’s were good,too.
The directions for both cakes are the same.
Devil’s Food Cake Cupcakes
from BHG Magazines special Cupcakes, makes 24
Ingredients
3/4 cup (170g) butter or lactose free margarine
3 eggs
2 cups (220g) flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups (450g) I only used 1 cup (ca.200g) sugar
2 teaspoons vanilla
1 1/2 cups milk or soy milk
Vanilla Cupcakes
also from BHG Magazine, makes 24
Ingredients
3/4 cup (170g) butter or lactose free margarine
3 eggs
2 1/2 cups (300g) flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups (395g) sugar (I used again only 1 cup/200g)
1 1/2 teaspoons vanilla
1 1/4 cups (300ml) milk or soy milk
In a medium bowl stir together flour, baking soda, cocoa powder and salt. Set aside.
Preheat the oven to 350 degrees Fahrenheit (175 Celsius). In a large bowl beat butter and sugar until light and fluffy. Add eggs, one at a time. Beat in vanilla. Alternately add flour mixture and milk to butter mixture. Beating on low speed after each addition just until combined.
Spoon batter into prepared muffin cups. Bake for 18-22 minutes. Let cool and frost as desired.
Guess, what the baby’s going to be?
Hi,
I saw this recipe for the baby shower mini cupcakes and was wondering if you have a tutorial on how to make the flowers and what tip you used? They are too adorable!
Thanks!
Dee
Hi Dee,
sorry I don’t have a tutorial for those, but maybe explaining helps. I use the Wilton 1M tip. You put it right in the center of your mini cupcake, start squeezing and don’t move. not to the sides, neither any higher as you squeeze. You’ll see that the “flower” forms. Hope that makes sense to you, if not let me know!