Butter Cake
Yields: Approx. 36 Cupcakes
Ingredients:
2 Cups of Granulated Sugar
4 Ounces of Cream Cheese (At Room Temperature)
8 Ounces of Unsalted Butter (At Room Temperature)
1 Teaspoon of Shortening
5 Large Eggs (Seperated)
3 Cups of Self-Rising Flour
3/4 Cup Whole Milk
1 Teaspoon of White Vanilla Extract
1 Tablespoon of Rum
Directions:
Pre-heat your oven to 325 degrees
1. Creamg together the butter and cream cheese for 10 minutes at high speed.
2. Lower the speed and slowly add the egg yolks, one by one. Then add the shortening.
3. Mix the liquid ingredients together. Then slowly add the liquid and dry ingredients together in 3 parts starting with the flour and ending with the flour.
4. In another bowl, mix the egg whites on high speed for 7 minutes, or until it turns into a merengue stage. Make sure not to over mix or the egg whites will deflate.
5. Fold in the egg whites with the cake batter until there is no more egg whites left in the batter.
6. Fill your cake pans and bake.
Cooking Times May Vary
Cupcakes - 18 - 20 min.
6"x3" and 8"x3" 45min. - 1hr.
10"x3" Cake - 1hr and 10min.
7. When the cake is finished cooking, let it cool inside the pan for 10 minutes.
8. Unmold the cake from the pan and let it cool completely for 30 minutes.
9. This cake does not require simple syrup.
