Wanna-Be doughnut..cupcake

Whew talk about a days worth of cupcakes! lol

It turned out amazing!! i LOVE the recipe

It isn't to sweet or anything it is just ahhhh perfect

Except i think next time i am gonna try and get the custard a touch sweeter

but it turned out amazing! you know you wanna taste it =)

White Cake

Ingredients

• 18 tablespoons (2 sticks)
• 4 1/2 cups cake flour (not self-rising) plus more for pans
• 1 1/2 cups whole milk
• 5 large egg whites, lightly beaten
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 1/4 cups sugar

Directions

1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.

2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.

4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.

5. Divide batter evenly between in cupcake holds towards the top . Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.

   
   

   Chocolate Buttercream

   Ingredients

   • 1/2 cup butter
   • 1/4 cup shortening
   • 1/3 cup unsweetened cocoa powder
   • 2 cups confectioners' sugar
   • 2 tablespoons milk
   • 1 cup hot fudge topping
   • 1 teaspoon vanilla extract
   • 
     
   • Directions
   1. Cream together the butter or margarine with the shortening.
   2. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
   3. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

   
   

   Vanilla Custard Filling
   
   1/4 c solid veg shortening
   1/2c butter or margarine
   1/2t clear vanilla extract
   2 c sifted confectioners sugar
   1T milk
   
   Cream butter and shortening..Gradually add sugar 1/2C at a time..Add milk and vanilla and beat till light and fluffy. Make hole in cupcake and fill in and frost cupcake