Epic White Cake

This is the best White cake....ever

1/2 cup unsalted butter
1 3/4 cups white sugar
4 egg whites
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt (if you use salted butter, do NOT add salt)
1 1/2 cup better milk (to make butter milk, for every 1 cup of milk add 1 tbs lemon juice or vinegar.  stir and let stand for 5 minutes)

1. pre-heat oven to 350 F
2. cream butter and sugar.
3. Add vanilla and egg whites
4. in a separate mix together the flour, baking soda, baking powder and salt.  Add to wet mixture.  Add milk and stir well.
5. grease 2 round baking pans.  pour 1/2 the batter into 1 pan and 1/2 into the other.
6. bake for 30 minutes or until done.
7. place on a wire rack to cool.  Allow the cake to completely cook before icing.

Red Velvet Cup Cakes with Vanilla Cream Cheese Frosting

Yield: 24

Ingredients

• 2 cups flour
• 1/3 cup and 1 tablespoon unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup and 2 teaspoons butter, softened
• 1-1/2 cups and 2 tablespoons sugar
• 3-1/4 eggs
• 3/4 cup and 2 teaspoons sour cream
• 1/3 cup and 1 tablespoon milk
• 3/4 (1 ounce) bottle Red Food Color
• 1-1/2 teaspoons  Pure Vanilla Extract

 Vanilla Cream Cheese Frosting:

• 3/4 (8 ounce) package cream cheese, softened
• 3 tablespoons and 1/2 teaspoon butter, softened
• 1 tablespoon and 1-3/4 teaspoons sour cream
• 1-1/2 teaspoons Pure Vanilla Extract
• 3/4 (16 ounce) box confectioners' sugar

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and  Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

YUMMY donuts!

This recipe makes about 3 baker's dozen donuts (that's 39!).  You can scale it down - or up - as you need! They are not Krispy Kreme's but they are GOOOOOOOD!

Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water  (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying

Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)


MAKING THE DONUTS
Proof your yeast by adding it to the warm water.  Mix it up and let it rest.

Scald the milk in your microwave or on top of your stove, and let cool.

Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Carefully (not like me), stir in remaining flour until smooth.

Cover and let rise until double, 30-60 minutes, depending on the yeast you used.
After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin.

Cut with floured doughnut cutter.  Separate donuts and holes, as they take different frying times (but are equally delicious).  Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!  You could even get REALLY creative and use various shaped cookie cutters!

Cover and let rise until double, 30-40 minutes.

MAKING THE GLAZE
I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.

Melt the butter and stir in powdered sugar and vanilla until smooth.

Add milk (or water) until desired consistency is reached.

*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***

FRY TIME
Use a deep pan to heat the oil.   I used a shallow one to be able to take better pictures, but this provides a real fire hazard.  So be safe!

Heat your oil to 350F (180C).  A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.

Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it!

Carefully place the donuts in the oil. I personally found that about 30 seconds a side does it. Flip the donuts and remove them from the oil.

Place donuts on a rack or paper bags or paper towels to drain.

TIME FOR THAT SWEET GLAZE!
Now is the time to take your donuts into a magical dimension.   Dip them in the glaze and set them on a rack to dry