January 2012

Yeilds 18-20 cupcakes or 9 4oz mason jars
Cake:

• 3/4 cup BUTTER softened
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 2 1/4 cup sifted flour
• 3 tsp baking powder
• 1 tsp salt
• 1 cup milk
• 5 stiffly beaten egg whites (beat until stiff peaks form)

Frosting:

• 3/4 cup butter softened
• 1/2 cup heavy cream (milk can be substituted)
• 1TBS vanilla
• 1/2tsp almond extract
• 5-6 cups powder sugar

1. Preheat oven to 375°F. Line 18 muffin Cups with liners. Or if your using mason jars butter and flour 9 mason jars.
2. Cream butter and sugar until light. Add vanilla and mix well; set aside.
3. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg white. Divide between muffin cups. I find 1 mounded ice cream scoop per cup is the perfect amount. For the 4oz mason jars 2 ice cream scoops are perfect!
4. Bake for 10-15 minutes or until done and slightly golden. Cool thoroughly.
5. Icing instructions:
6. Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
7. Pipe onto cooled cupcakes and enjoy!