Wherein I post more pictures of cupcakes.

I'm not sure if I mentioned it before, but I lurve me some bake sales.

This time, it was more though... a bake off.

So I pulled out the big guns (frosting tips) and got down and dirty in my kitchen (baked a lot). I made the Hershey's Chocolate Cake and Frosting recipe and the BC Silver White Cake and MS Basic Buttercream, and then mixed them up - so I came up with 12 chocolate/chocolate, 12 chocolate/buttercream, 12 white/chocolate, and 12 white/buttercream.

Yum.

Betty Crocker's Silver White Cake

Silver White Cake
from the Betty Crocker Cookbook
prep: 10 min bake: 45 min cool: 1 hr 10 min; 12 servings
(I doubled the recipe and made 24 cupcakes and an overflowing round cake, so judge for yourself)

2 1/4 cups all-purpose (not self-rising) or 2 1/2 cups cake flour (I use cake flour because I'm cool like that)
1 2/3 cups sugar
2/3 cup shortening (I use butter, same amount)
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla or almond extract
5 large egg whites

The recommended frosting is White Mountain or Chocolate Buttercream. Go buy the book for those recipes.

Directions:
1. Heat oven to 350. Grease bottom and sides of 13x9", 2 round 9", or 3 round 8" pans with shortening; lightly flour.
2. Beat all ingredients except egg whites and frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.
3. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
4. Bake rectangle 40-45 mins, 9" 30-35 mins, 8" 23-28 mins, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly or when your smoke alarm goes off. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
5. Frost and enjoy. I made this last one up.

Nutrition Info:
1 serving 310 cal, 12g fat, 0 chol, 370mg sodium, 47g carbs, 5g protein, 10% DV calcium