I found the French
Vanilla cake mix at Kroger (Betty Crocker..
Not exact matches
I have made over forty variations on the basic recipe (the BC
cake mix, eggs, butter and
vanilla) and have made and given away
at least 500 dozen.
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate
mix (I used Ghiradelli) 1 cup butter
at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons
vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of
cake
- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the
cake mix, buttermilk, oil, almond extract, and
vanilla extract to an electric
mixer and
mix on medium for 30 seconds - Add eggs one
at a time and beat until well
mixed - Turn
mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until
cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting
Make filling and bake
cake: Beat cream cheese with an electric
mixer until fluffy and add eggs, one
at a time, then
vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
1)
Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing su
Mix sugar with melted butter until sugar is dissolved 2) Add in
vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and
mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing su
mix well 5) Grease a muffin tray, and place round baking paper circles
at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven
at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini
cakes with sifted icing sugar
'' 1 small piece of low - fat fruit
cake (50g)» 2 scoops low - fat
vanilla ice - cream with 1 tbsp crushed nuts and 2 tbsp stewed apple» 1/2 cup canned fruit with 1 cup low - fat natural yoghurt» 1 cup low - fat hot or cold chocolate milk» 1 cup chopped
mixed melon» 1 small low - fat sticky date pudding (available
at your local supermarket in frozen section) with 1 tbsp low fat custard» 1 small piece of good quality chocolate (25g)