Merry Ex-Mas

by Sheila Roberts

  Frosting for Red Velvet Cake

  Ingredients

  ¼ lb. (1 stick) butter

  8 Tbsp. shortening

  3 Tbsp. flour

  1 cup sugar (Make sure you use pure cane sugar.)

  ⅔ cup milk, room temperature

  1 tsp. vanilla

  Directions

  Combine, one at a time, the butter, shortening, sugar and flour, beating well after each addition. Add milk and vanilla and beat well. Will keep in refrigerator.

  Note: Use pure cane sugar for this frosting. The cheaper beet sugar is coarser and will leave your frosting tasting grainy.

  Cass’s Wedding Cupcakes

  makes 2 dozen

  Ingredients

  2¼ cup sifted flour

  2½ tsp. baking powder

  1 tsp. salt

  1½ cup sugar

  ½ cup butter, room temperature

  1 Tbsp. oil (for added moistness)

  1 cup milk

  2 eggs

  1 tsp. vanilla

  Directions

  Sift flour, salt and baking powder into a bowl. Then add sugar, butter, vanilla and two-thirds of the milk. Beat with mixer at medium speed for two minutes. Add remaining milk and unbeaten eggs and beat 2 minutes longer. Pour into muffin tins lined with paper cupcake liners and bake at 350˚ for 18 to 20 minutes. Cool. Frost with Rose Frosting.

  Rose Frosting

  Ingredients

  2½ cups powdered sugar

  3 Tbsp. butter, room temperature

  3 Tbsp. milk, room temperature

  1/8 tsp. rose water *

  * Note: You can find rose water in the specialty section of a high quality grocery store. This is a powerful flavor so use sparingly. Remember, you can always add more, but if you add too much your guests will think they’re eating soap.

  Directions

  Sift your powdered sugar, then mix in all your other ingredients. Sifting the powdered sugar and using room temperature butter and milk will help prevent lumps in your frosting. Add your favorite pastel food coloring.

  Janice Lind’s Banana Cupcakes

  makes 2 dozen

  Ingredients

  2½ cups cake flour

  2 cups sugar

  2½ tsp. baking powder

  1 tsp. salt

  1 tsp. soda

  1 Tbsp. oil (for added moistness)

  1 tsp. banana extract

  2/3 cup butter

  2 eggs

  1¼ cup mashed ripe bananas

  1¼ cup coconut milk

  Directions

  Sift flour, soda, baking powder and salt into a mixing bowl. Add sugar, butter, bananas and half the coconut milk. Beat with mixer at medium speed for two minutes. Add eggs, banana extract and remaining coconut milk and beat for two more minutes. Pour batter into your cupcake liners and bake at 350˚ for 15 to 20 minutes, until cake springs back when you touch it. Cool. Frost with Red Velvet Cake Frosting. (Cream cheese frosting also works well with this recipe.)

  Merry Christmas and happy baking!

  —Cass

  ISBN: 9781459244429

  Copyright © 2012 by Sheila Rabe

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