Very Vanilla Cupcakes, Part One

Yesterday Susana came over and taught us how to bake her famous Very Vanilla Cupcakes that will be featured in her Cupcakes 4 Haiti cookbook! We decided to take them next door to United Smiles of Kensington to thank these amazing dentists for all the volunteer work they've done in Haiti over the years. Here is the recipe: VERY VANILLA CUPCAKES Batter Ingredients: 1/4 c water 2 squares of white chocolate 1 cup self-rising flour 1/3 cup butter, room temperature 3/4 cup Redpath white sugar 1 egg, room temperature 3/4 C milk, cow's milk or soy milk (plain or vanilla work best) 1-2 tsp pure vanilla Frosting Ingredients: 3/4 cup butter, room temperature 4 cups Redpath Icing Sugar 1/3 cup milk 2-4 tsp pure vanilla Food colouring of your choice Step 1: Preheat oven to 350 degrees. Then, in a shallow pan, on lowest setting, melt white chocolate squares together with water. Stir constantly so it doesn't burn. As soon as it's melted, set aside so it cools completely. Step 2: In a large bowl cream butter and sugar together (by hand or in a stand mixer) In a separate small bowl whisk and egg, add this to large bowl Add milk and vanilla and cooled vanilla chocolate mixture. Stir until all well mixed. Add flour, and mix until all lumps are smooth. Step 3: Spoon batter into medium cupcake liners until 3/4 full, if using large cupcake liners only fill half way. Make sure to wipe away any excess batter drips from cupcake pan, otherwise the tiny drips will burn, and instead of the beautiful ...

Betty's Vanilla Bundt Cake Recipe

In this video, Betty demonstrates how to make a Vanilla Bundt Cake. Flavored with vanilla extract, it is composed of butter, confectioner's sugar, cream cheese, eggs, and flour--very few ingredients for a very special cake! Ingredients: 1 pound butter (4 sticks), softened to room temperature (2) 8 oz. packages cream cheese, softened to room temperature 4 eggs 3 tablespoons vanilla extract 3 cups confectioner's sugar 3 1/2 cups self-rising flour Cream 1 pound butter with 3 cups confectioner's sugar until light and fluffy. Add (2) 8 oz. packages of cream cheese, and beat with an electric mixer until cream cheese is dissolved into the mixture. Add 4 eggs, one at a time, beating well after each addition. Stir in 3 tablespoons vanilla extract. Add 3 1/2 cups self-rising flour, a cup at a time, and stir into the cake mixture by hand. Do not beat, because this will make the cake tough. Just stir the flour in until the ingredients are combined. Spoon cake batter evenly into a Bundt (or tube) cake pan. Bake at 325 degrees in the center of the oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Cool for about 2 hours before removing from cake pan. Invert onto a nice cake plate. Serve while warm, or let the cake cool and add icing or glaze. You may also serve it with your favorite fruit, fudge, or caramel topping--a very versatile cake!!!