Summer's Strange Kitchen - Pink Cake with Cream Cheese Frosting

Hello and happy Tuesday!

The following recipe yielded 8 medium sized generously frosted cupcakes and one 20cm (7") single layer cake. (I ran out of baking paper, which is why I didn't just make more muffins!)

Recipe

Ingredients

Cake

• 113g butter (1/2 Cup)
• 120g (1/2 Cup) Oil
• 300g (1 1/2 Cup) Sugar
• 4 Eggs
• 1/2 Tablespoon Vanilla Essence
• 1/2 Tablespoon Caramel Essence
• 375g (3 Cups) Flour
• 1 Tablespoon Baking Powder
• 1/4 Teaspoon Salt
• 300ml (1 1/4 Cup) Buttermilk (Alt Add 1 1/2 Teaspoons of lemon juice to milk, set aside for 1 hour, then use as buttermilk)
  -Red food colouring

Cream Cheese Frosting

• 113g (1/2 Cup) Butter
• 226g Cream Cheese
• 1 Teaspoon Caramel Essence
• 1/4 teaspoon Salt
• 500g (4 Cups) Powdered Sugar

Frosting Instructions :

-Using electric mixer, whip together butter, cream cheese, caramel essence and salt
-Add powdered sugar and beat till light and fluffy

Cake Instructions :

-In large bowl, combine and whisk together Flour, Baking Powder & Salt

-In large bowl using electric mixer, beat together oil and butter till well blended.

-Beat in sugar

-Add eggs

-Add food dye, then beat to combine

-Add dry ingredients, mix by hand till just combined, do not overmix.

Recommended bake at 180C /360F in preheated oven or according to the settings you usually use for baking in air fryer (mine tends to be around 150C for 20-40 minutes, 20 for cupcakes, 40 for cakes)

This little cake looked very unimpressive, which is why I decided to paint a heart on it, using more food dye.

This cake also freezes well!

Well, that's it for today.

Credit - All photos are my own
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