Cake/Cupcake Dry Mix:
– 2 ¼ cups flour
– 1 ½ cups sugar
– 3 ½ tsp baking powder
– 1 tsp salt
To assemble:
Add flour → sugar → baking powder → salt to a quart jar. Close lid.
Make the Batter:
1. Beat ½ cup softened butter in a bowl.
2. Add the dry mix and mix 30 sec.
3. Add: 1 ¼ cups milk, ⅛ cup oil, 1 Tbsp vanilla, 3 eggs.
4. Mix 1 min.
Bake at 350°F
– 8-inch cakes: 20–25 min
– Cupcakes: check at 15 min
– 9×13 pan: 30–38 min
Cool before frosting.
Pancake & Waffle Base Mix:
– 8 cups all‑purpose flour
– ½ cup sugar
– 2 tbsp baking powder
– 2 tsp baking soda
– 1½ tsp salt
Store the blended dry mix in an airtight container in a cool, dry spot for up to a year.
Make 12-15 pancakes:
– 2 cups dry mix
– 2 eggs
– 2 cups milk
– 6 tbsp melted butter, cooled
– 1 tsp vanilla
Prep:
1. Whisk together ingredients until just combined.
4. Rest batter 10–15 minutes.
5. Cook ¼‑cup portions on a greased medium‑heat griddle.
6. Flip when bubbles form and the surface looks set.
Make 8-10 waffles:
– 2 cups dry mix
– 2 eggs
– 1¾ cups milk (any type)
– 4 tbsp melted butter, cooled
– 1 tsp vanilla
Prep:
1. Whisk together ingredients until smooth.
2. Pour into a preheated, greased waffle iron.
3. Cook according to your waffle maker’s settings.
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