Cakes & Cupcakes (From Scratch)

Moist Chocolate Cake

Sift together:
6 Tbsp Cocoa
2 cups flour
1 cup sugar
3 tsp baking soda
Dash of salt

Add:
1 cup mayonnaise
1 tsp vanilla
1 cup cold water

Mix well. Pour into greased and floured 9x13 or 2 round cake pans. Bake at 350 for 30 to 35 minutes. For cupcakes, decrease baking time to 15-20 minutes.

Carrot Cake/Cupcakes

Ingredients:
1 cup white sugar
1 cup light brown sugar, packed
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups finely shredded carrots
1 1/2 cups vegetable oil
4 large eggs
2 tsp vanilla
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)

Directions:

Preheat oven to 325 degrees. In a large mixing bowl, combine the first 7 ingredients. Add carrots, oil, eggs, and vanilla, beating for 2-3 minutes on medium. Stir in raisins and nuts. Pour into greased and floured pans. For 9x13, bake for 50-60 minutes. For 2 - 9" rounds, bake for 40 minutes. For cupcakes, make for 18-20 minutes. Frost with cream cheese frosting (included below). Refrigerate until ready to serve.

Cream Cheese Frosting

8oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
3 cups powdered sugar

In a large bowl, mix together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake.


Lemon Cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 tsp lemon zest
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups sour cream

Directions:

In a mixing bowl, cream together butter and sugar. Beat in eggs, one at a time. Add lemon zest and vanilla; mix well. Combine dry ingredients, add to creamed mixture alternately with sour cream until smooth. Batter will be thick.

Pour into greased muffin cups - fill about half-way. Bake at 350 degrees for 25-30 minutes. Cool for at least 1o minutes. Spread with lemon frosting (below).

Lemon Frosting

3 Tbsp butter
2 1/4 cup powdered sugar
2 Tbsp lemon juice
3/4 tsp vanilla
1/4 tsp lemon zest
1 Tbsp milk

Cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon zest, and milk; beat until smooth. Frost cupcakes!