3/4 cups self-rising flour
5/8 cups all-purpose flour
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/2 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease a 11″ x 18″ baking tray with butter and flour.
In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cake in the tin for 15 minutes. Remove from the tin and cool completely on a wire rack. Cut into circles with a biscuit cutter. Layer with cream cheese frosting.
cream cheese frosting
1 8-ounce package of cream cheese, softened and cut into small pieces
3 tablespoons unsalted butter, softened and cut into small pieces
3/4 teaspoon vanilla extract
2 1/2 cups sifted confectioners’ sugar
Squeeze of lemon juice and lemon rind
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Add the lemon rind and squeeze of lemon juice. If necessary, cover and refrigerate icing for 2 to firm up before using.
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