I have taken a lot of cake recipes and turned them into cupcakes but I rarely do the reverse and turn a recipe for cupcakes into a cake. The laws of science say that it should work both ways so I decided to give it a shot.
Do you remember the snickerdoodle cupcakes that I made for the 12 cupcakes of Christmas?
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups buttermilk
Bake 30 minutes at 350.
Spread frosting over sides and top of cake.
Decorate with mini snickerdoodle cookies.
I'm pretty sure that I can't take the credit for inventing this delicious cake but I'm still pretty proud of this accomplishment. (I normally just borrow ideas and recipes from other people.) This cake is just as tasty as the cupcake version and it's even more grand to look at.
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