For years, since I was tall enough to reach the stove, I have been trying to master a simple white cake recipe. Sure, I am capable of making cinnamon rolls, bread, and other wonderful goodies, but for some reason a decent plain cake has never been accomplished.
This recipe, doesn’t quite fit the qualifications of a white cake, but is equally delicious. This happy little experiment turned out as a mix between a vanilla cupcake and a shortbread cookie, which, to me anyway, could be considered a happy ending. Yes, I am still without a concrete, great vanilla/white cupcake recipe, but this recipe offers a unique, delicious, new treat! Call them what you may, perhaps Shortbread Cakes, but DO NOT call them a failure. These little cakes are fluffy, but dense with a wonderful butter flavor. Try them!
1/2 C Butter, softened
1/2 C White Sugar
1/2 Tsp Pure Vanilla Extract
1 C All-Purpose Flour
1 Tbsp Saffola Oil
1 Tsp Baking Powder
Preheat your oven to 375 degrees.
Cream the butter and sugar, until fluffy. Add eggs and vanilla, and continue beating.
Gradually beat in the flour. Add the oil and baking powder, and beat on low.
The batter will be thick, but they will form their shape in the oven. Drop by tablespoons into a greased cupcake pan, and press the batter to the sides.
Bake for 15 minutes.
Ice and decorate as you wish.