PIONEER WOMAN VANILLA CAKE RECIPES

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VANILLA CUPCAKES WITH VANILLA CREAM CHEESE ICING



Vanilla Cupcakes with Vanilla Cream Cheese Icing image

I made cupcakes yesterday, for a very important occasion: I wanted to. And today, if you want to, you can make cupcakes too!

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 18 servings

Number Of Ingredients 16

CUPCAKES
1 c. Vegetable Shortening
1 3/4 c. Sugar
2 1/2 c. Cake Flour
1 1/4 tsp. Salt
2 whole Large Eggs
1 c. Buttermilk
2 1/2 tsp. Vanilla Extract (or The Caviar From 1 Vanilla Bean)
1 tsp. Baking Soda
1 1/2 tsp. Vinegar
Icing
1 stick Butter, Softened
1 package (8 Ounce) Cream Cheese, Softened
4 c. Sifted Powdered Sugar (more If Needed)
1/4 tsp. Salt
3 tsp. Vanilla Extract (or The Caviar From 1 Vanilla Bean)

Steps:

  • Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liner papers.Cream shortening and sugar until fluffy. Set aside.Sift together flour and salt. Set aside.Mix eggs, buttermilk, vanilla, baking soda, and vinegar in a separate bowl. Alternate adding flour mixture and buttermilk mixture to the shortening mixture, mixing after each addition. Mix until totally combined. Pour batter into cupcake liners. Bake for 17 to 20 minutes, or until just done. Remove from oven, then remove cupcakes from pan and let cool completely. Ice when cooled and decorate with sugar sprinkles, berries, candied ginger, etc.ICINGMix all ingredients in a mixing bowl until totally combined. Ice cooled cupcakes.

BEST TRES LECHES CAKE RECIPE - THE PIONEER WOMAN



Best Tres Leches Cake Recipe - The Pioneer Woman image

Permission to lick the spoon when you’re finished—granted! This Tres Leches Cake is absolutely to die for, and we've got the recipe right here.

Provided by Ree Drummond

Categories     dessert

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Cook Time 1 hours

Yield 12 servings

Number Of Ingredients 12

1 c.

all-purpose flour

1 1/2 tsp.

baking powder

1/4 tsp.

salt

5

whole eggs

1 c.

sugar, divided

1 tsp.

vanilla

1/3 c.

milk

1

can evaporated milk

1

can sweetened, condensed milk

1/4 c.

heavy cream

1 pt.

heavy cream, for whipping

3 tbsp.

sugar

Steps:

  • Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.  Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

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