This cake was made for a friends 30th birthday, I used my salted caramel cupcake recipe with vanilla buttercream icing. Delish. Brown sugar is sure to please!
1.5 cups flour
1 tsp baking powder
1/4 tsp salt
1 stick unsalted butter at room temperature
1 cup light brown sugar
2 eggs at room temperature
1 tsp vanilla
1/2 cup buttermilk
1. Preheat oven to 325
2. Cream butter on medium speed-until it turns a pale yellow color (3-5 min)
3. Mix together flour, salt and baking powder in seperate bowl
4. Beat in brown sugar in 2-3 batches
5. Beat in eggs, one at a time
6. Add vanilla
7. Add flour mixture in two batches, alternating with buttermilk
8. Bake 12-15 min for cupcakes and 30 min for 9 in cake
I always have trouble leveling my cakes, but I discovered Bake Even Strips this past week and this cake was my first try using them. What a difference they made! I didn't need to level my cakes at all.
This "30th" cake topper was tedious, but worth the time. Print out numbers, cut out of thick craft paper. I used rhinestones left over from iron on letters, but any will do. I spread a small amount of Elmer's glue with my finger on small parts of the number at a time (so that it would not dry out) and used tweezers to place each rhinestone and a toothpick to move into the perfect position.
