BETTY CROCKER WHIPPED FROSTING REVIEW RECIPES

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ANGEL FOOD CUPCAKES RECIPE | ALLRECIPES



Angel Food Cupcakes Recipe | Allrecipes image

These come out very well, and are great with strawberries on top. Pretty too.

Provided by Gail

Categories     Cupcakes From a Mix

Yield 1 dozen cupcakes

Number Of Ingredients 1

1 (18.25 ounce) package angel food cake mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
  • Prepare batter as directed on the box. Fill muffin cups 2/3 full.
  • Bake for 15 to 20 minutes, or until done.

Nutrition Facts : Calories 156.9 calories, CarbohydrateContent 34.7 g, ProteinContent 3.4 g, SodiumContent 369.8 mg, SugarContent 25.8 g

GRANDMA'S CARROT CAKE RECIPE | ALLRECIPES



Grandma's Carrot Cake Recipe | Allrecipes image

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Provided by heybejay

Categories     Carrot Cake

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
  • In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
  • For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Nutrition Facts : Calories 642.7 calories, CarbohydrateContent 78.5 g, CholesterolContent 67.2 mg, FatContent 35.5 g, FiberContent 2.7 g, ProteinContent 6.1 g, SaturatedFatContent 10.4 g, SodiumContent 323.7 mg, SugarContent 59.1 g

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Calories 228.5 calories per serving
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