That sounds good, Shannon; thanks. My mom always used shortening, and it does make light cakes, as well as flaky pie crusts. :-)
Jennifer On 2/10/14, Shannon Hannah <[email protected]> wrote: > For the icing I used 1 tablespoon of cocoa, a 1/4 cup golden Crisco, some > vanilla, splashes of milk and as much icing sugar to make a stiff icing. I > used Crisco because it makes the icing light like the cupcakes. When I make > > a cake I usually use butter. I learned from a baker friend of mine that > bought cakes have either shortening or lard in it. I know it doesn't sound > appealing but it does make a light whipped icing. HTH > Shannon > > -----Original Message----- > From: Jennifer Chambers > Sent: Monday, February 10, 2014 11:34 AM > To: [email protected] > Subject: Re: [CnD] White Sour Cream Cake > > Shannon, I have been searching for a simple white cake recipe, and > this looks the best. Thank you for posting it. Obviously, one can > top it with any frosting desired, or with a cinnamon/sugar mixture, > and so on. I'm curious what type of topping you used for your > cucakes. > > Jennifer > > On 2/10/14, Shannon Hannah <[email protected]> wrote: >> Yes I used plain Greek yogurt. >> I have a white cake recipe that I have used for years and I substituted >> the >> >> milk with yogurt not Greek and the cupcakes where better with the yogurt. >> >> So >> >> when I tried this recipe I thought of the yogurt substitution as I >> usually >> have Greek yogurt on hand. I like this recipe better just for the reason >> that the batter is thick and not messy for cupcakes. HTH >> Shannon >> Shannon >> >> -----Original Message----- >> From: Teresa Mullen >> Sent: Monday, February 10, 2014 6:16 AM >> To: [email protected] >> Subject: Re: [CnD] White Sour Cream Cake >> >> >> >> Teresa MullenSent from my iPhone >> >>> On Feb 9, 2014, at 9:53 PM, "Shannon Hannah" <[email protected]> >>> wrote: >>> >>> I made this recipe yesterday for a family get together. I used Greek >>> yogurt in stead of the sour cream. The batter was really thick which was >>> great because I was making medium size cup cakes and using a small spoon >>> it was very easy to fill the cup cake papers. I thought as the batter >>> was >>> >>> so thick the cupcakes might of been heavy but they turned out great. >>> Moist >>> >>> and light. I did have sour cream but I prefer using yogurt. The recipe >>> is >>> >>> pasted below. >>> >>> White Sour Cream Cake >>> >>> 2 cups flour >>> 2 teaspoons Baking powder >>> 1 teaspoon Baking soda >>> 1/2 teaspoon Salt >>> 1/2 cup Shortening >>> 1 cup White sugar >>> 2 Eggs (beaten well) >>> 1/2 teaspoon Vanilla >>> 1 cup Sour cream >>> >>> Sift flour, baking powder and salt together. Cream shortening and >>> sugar, >>> >>> and well beaten eggs and vanilla and mix well. Dissolve baking soda in >>> mixture alternately with sifted dry ingredients. Bake in greased 8 inch >>> layer cake pans 20 to 25 minutes at >>> 350. >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the >>> sour cream, you used Greek yogurt instead right? >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
