“Excessive beating will toughen the cake, but undermixing can cause it to crumble. What to do: Most cake recipes will call for alternating wet and dry ingredients into the creamed fat. This somewhat tedious method helps prevent gluten from forming, which is what causes cake to become tough.”
Taste of Home
Preheat oven to 350°. Line a cupcake pan with liners.
Whisk the flour, baking powder and salt together in a bowl and set aside. Place the butter and sugar in the bowl of a standing mixer and using the whisk attachment beat until the mixture is creamy and very pale in color. Add the eggs one at a time, beating between each one. Scrape down the sides of the bowl as needed. Beat for 1 minute. Add the extracts and mix. Add 1/3 of the flour mixture and mix until incorporated. Add 1/2 of the milk and mix. Add another 1/3 of the flour and mix. Add the remaining milk and mix. Add the remaining flour and mix until the batter is smooth. Don’t overheat or it will cause the gluten in the flour to develop making the cake rubbery.
Spoon the batter into the liners. They will be 3/4’s full. Bake for 18 to 20 minutes or until the top springs back or if a toothpick is inserted it comes out clean. Let cool 5 minutes, then removed from the pan to a cookie rack. Let cool completely before frosting.
* The butter needs to be room temperature. If it’s too cold, as it blends with the sugar the mixture will remain gritty instead of turning into a smooth and fluffy consistency, and the cake will turn out dense. Sallysbakingaddiction.com has tricks for softening butter.
Watkin’s makes a 100% natural food coloring from vegetables and spices.
Place all ingredients in the bowl of a standing mixer and beat until smooth and fluffy.
You can ice the cupcakes using a knife with frosting leftover, or put the frosting in a pastry bag and pipe it onto the cupcakes which will use up all the frosting.
Franciscan Monastery of the Holy Land in America