Basic White Cake Frosting Recipe

Add a touch of food coloring to this recipe and it could be any color!

The recipe idea:
This basic white frosting works well for decorating cakes. Add a drop or two of food coloring to make colored frostings.

Ingredients:

• 1/2 cup whole milk
• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 2 tablespoons flour
• 2 teaspoons vanilla

Directions:
In heavy saucepan, combine flour and milk. Cook over low heat until thick. Cool.
In a separate bowl, cream together your sugar and shortening. Add this to your mixture of cooled flour and milk. Add the vanilla. Beat with electric mixer until fluffy.

Reference

Decorating the cake:
Start out by making a batch of cupcakes. If you're time-crunched, use a cake mix. Line pans with cupcake liners. After baking, cool. Place cupcakes in freezer for about an hour for easy frosting.
Make our basic white frosting. Add a drop or two of food coloring to match your baby shower color scheme. Pipe a contrasting colored flower in the center of the cupcake. Top with a baby shower themed candle or pick.

Red Velvet Cupcake Recipe

Ingredients

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring

Red Velvet Cupcake Recipe Directions

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.

Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

SOURCE http://www.cupcakerecipes.com/redvelvetrecipe.htm

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