INGREDIENTS
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Equipment Needed
- Oven
- Mixer
- Muffin Pan
- Paper Cupcake Liners
- Bowl
MAKE IT
Step 1
Preheat oven to 350°F. Line cupcake trays with 24 liners. Set aside.
Step 2
In a medium bowl, combine flour, baking powder and salt. Set aside. In a large mixer bowl with paddle attachment, cream together butter and sugar, and mix thoroughly. Add eggs and vanilla. Mix to combine. Add half of the dry mixture. Mix at low speed until just combined. Then pour in evaporated milk, followed by the remaining dry mixture. Mix to combine.
Step 3
Scoop batter into prepared cupcake pans to 2/3’s full. Bake cupcakes 20-23 minutes or until they spring back when touched. Remove from oven and let cool to room temperature.
Step 4
To make the icing, combine the butter and brown sugar in a mixer bowl. Mix on medium speed until combined, then add remaining ingredients. Start mixer on low, once combined, turn speed to medium high to thoroughly incorporate ingredients and to allow the icing to become light and fluffy.
Step 5
Spread icing over cupcakes prior to enjoying.
Alternate Cake Sizes: BAKE TEMP REMAINS 350.
Mini Cupcakes: Yield 48 Mini Cupcakes. Bake 12-15 minutes.
8 Inch Cake: Yield: 12 Servings.
Spray 2 Round 8-Inch Cake pans with baking spray, and line with parchment. Divide batter between the 2 pans and bake for 25-30 minutes, or until lightly golden and springs back when touched. Remove pans and cool in pans to room temperature.
Remove cake layers from pans and cut off tops of each layer. Smooth 1 cup icing on top of one layer, then place other layer on top. Use remaining icing to cover the top and sides of the cake.
HELPFUL TIP: Cake turn tables and off-set spatulas are wonderful tools to use when icing a cake.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
