Easy White Cake Our Best Bites
1 box white cake mix (Duncan Hines super moist is best)
1 c flour
1 c sugar
3/4 t salt
4 egg whites
1 1/3 c water
2 T vegetable oil
1 c sour cream
1 t vanilla extract (use clear vanilla if you want a pure white cake)
1 t almond extract
1 c flour
1 c sugar
3/4 t salt
4 egg whites
1 1/3 c water
2 T vegetable oil
1 c sour cream
1 t vanilla extract (use clear vanilla if you want a pure white cake)
1 t almond extract
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.
For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.
Tip: When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a “+” sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.
For cupcakes: fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.
Perfect Cupcake Frosting and Filling (great for decorating)
3 T Flour
1/2 C milk (whole milk is best, but non-fat is fine)
1/2 C real butter (can use unsalted and add salt to taste)
1/2 C sugar (granulated sugar)
1 t vanilla extract, or other flavor if you wish
1/2 C milk (whole milk is best, but non-fat is fine)
1/2 C real butter (can use unsalted and add salt to taste)
1/2 C sugar (granulated sugar)
1 t vanilla extract, or other flavor if you wish
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste. Put mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved. (Frosts 12 cupcakes)
Here are some helpful Notes:
1. Use real butter, and a good name-brand. Cheap butter does weird things.
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. This frosting is best eaten fresh. You can store for a few hours at room temperature, or try storing in the fridge overnight, letting it come to room temperature on its own, and then rebeating to fluff.
4. Add extracts to your hearts content; lemon is wonderful! Food coloring is also okay.
5. The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.
6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees can do disastrous things. Some people have had success, just experiment at your own risk.
7. If trying to decide whether or not to double it- double it. Chances are you’ll want more. It’s a rather small batch.
