Butter Cake with White-Chocolate-Raspberry Icing

Cupcakes, they're so much fun! I like them because they're so much easier to portion than other desserts. They're also much cuter! Anyway the only cake mixes I had were expired, so I figured I would try my hand at making an actual cake. I used Wilton's Butter Cake recipe with some icing I had already purchased.

These turned out a bit more Dr.Seuss-y than I had planned.

Butter Cake

Ingredients:

• 1 1/2 cups butter (room temp)
• 2 1/2 cups granulated sugar
• 5 eggs
• 1 tsp vanilla extract
• 3/4 tsp almond extract (I would use less)
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk

Instructions:

1. Preheat oven to 350*F. Spray/Line pans
2. In mixer, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well between eggs.
4. Mix in vanilla and almond flavorings. 
5. Mix flour with baking powder and salt.
6. Add flour mixture alternately with milk, starting with flour.
7. Mix well. 
8. Pour/Scoop into prepared pans.
9. Bake (if cupcakes) around 17-20 minutes or until they pass the clean knife test.

Cool in the pan then remove. I refrigerated mine overnight to let them cool completely before Icing.

I just started to run out of Icing on two of these.

The Icing I used was Duncan Hines Frosting Creations which lets you make your own flavor of icing. You grab a "starter" which is basically a plain frosting. Then you pick a flavor mix and mix it in. Couldn't be easier! And It tastes pretty good. (I'm not a huge fan of white chocolate or raspberry, but I still liked it.) The only thing I don't love is that it's hard to tell what color the icing will be. I thought these would be more pink-on-pink, instead of pink and lavendar. But really that's not a big deal.