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My daughters riding instructor is undergoing treatment for cancer – an incredibly strong and brave lady – she has barely missed a day.
I had taken food out to the lessons a few times, and when I most recently asked her what she was craving, she mentioned vanilla cake with vanilla butter cream frosting – so I searched through my recipes and baked up a batch of cupcakes. Although I found the cake to be a little on the dry side, the frosting was perfectly luscious – thick and rich and creamy.


6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 cup sugar
2 eggs
1 cup self rising flour
3 tablespoons milk

Heat oven to 350F.
Line a 12 hole muffin pan with paper baking cups.
Beat butter, vanilla, sugar, eggs, flour and milk in small bowl with an electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler color.
Divide mixture among baking cups, smooth surface.
Bake cakes for about 15 to 20 minutes. Turn cakes onto a wire rack to cool.
Make butter cream frosting, spread frosting over cakes.


1 stick butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
3 tablespoons milk

Beat butter in a small bowl with electric mixer until light and fluffy, beat in vanilla and powdered sugar and milk.

Recipe adapted from Cupcakes, Pamela Clark, 2007