Yellow Cake

Yellow Cake

Makes two 8- or 9-inch round layers, 24 cupcakes, or 48 mini cupcakes.

This recipe is from the book that came with my KitchenAid mixer.

2-1/4 c. all-purpose flour
1-1/3 c. sugar
3 t. baking powder
1/2 t. salt
1/2 c. shortening (I used 1 stick of butter)
1 c. low-fat milk, 1%
2 eggs

Preheat oven to 350 degrees.

Combine dry ingredients in a mixer bowl. Add shortening (or butter), milk, and vanilla. Attach flat beater to mixer and turn to speed 2, mixing about 1 minute. Stop and scrape bowl. Add eggs. Continuing on Speed 2, mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.

Pour batter into two greased and floured 8- or 9-inch round baking pans (or 24 regular cupcakes or 48 mini cupcakes or split between 12 regular and 24 mini cupcakes). Bake for 30 to 35 minutes (for regular cupcakes 20-22 minutes; for mini 12-15 minutes), or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost if desired.

Regular size cupcake:


Mini cupcake: