Vanilla Cake Frosting

No cake is ready without frosting. There are many types of frosting, but here is one that works well with the cake described previously.

Perfect Butter Cream Frosting
This recipe is from the Baking cups package.

• 1 pound confectioners sugar
• 1/2 cup shortening( I prefer oil)
  
• 1/2 cup butter
• 3 tbsp milk
• 1/2 tsp vanilla extract

Beat 1/2 lb sugar with the shortening and butter. Gradually add milk. Continue beating, and add the vanilla extract. Gradually add the remaining sugar until an appropriate consistency is achieved. The frosting is sufficient to cover 24 cupcakes or a 9"x13" cake.

Eggless Cake Recipe

My sister-in-law shared this recipe with me more than 20 years ago.

Eggless Cake

• 4 cups all purpose flour
• 1 tsp baking powder
  
• 1 cup milk powder
• 1 cup milk
• 2 cups sugar
• 2 sticks (300gm or 1/2 lb) butter
• 1/2 tsp vanilla extract
• Greased and dusted rectangular pan (9x13 in)
  

1. Mix sugar and butter and beat until becomes fluffy in a bowl. Add vanilla extract.
   
2. Mix flour, baking powder, and milk powder in another bowl.
3. Add the flour mix and milk alternately to the butter sugar mix with upward motion ( not pressing down) to fluff and ensure that the batter is uniform.
   
4. Bake at 350 deg F ( about 30mins). To check if the cake is ready, insert a toothpick into the cake. When the toothpick comes out clean, the cake is done.
   

To make cup cakes, use the same batter mix and bake for about 20 minutes. The batter is enough for about 24 cup cakes.

To make the cake softer, add 1 cup sour cream instead of milk powder and half&half in place of milk.

For flavoring and texture, I usually add a pureed ripe banana and raisins (1/2 cup) and decrease the sugar to 1 and 1/2 cup. Other options include dates, grated apple, mushed peaches with walnuts or pecans.

Perfect Butter Cream Frosting:
This recipe is from Baking cups package

• 1 pound confectioners sugar
• 1/2 cup shortening( I prefer oil)
  
• 1/2 cup butter
• 3 tbsp milk
• 1/2 tsp vanilla extract

Beat half the sugar with shortening and butter. Gradually add milk. Continue beating, add extract and gradually add remaining sugar until right consistency is reached. It is good enough for 24 cupcakes or 9"x13" cake.