Archive | November, 2011

The Good with the Bad…

17 Nov

Have you seen my blog lately? No, really, have you seen it? I’ve seen it and it makes me sad. Orders are growing like weeds, business is absolutely booming, ideas are practically pouring out of my ears, yet…I haven’t brought much of the finished products to those that really love it: you. I’ve apologized before and gave my word that I wouldn’t abandon my readers. Though, technically, I haven’t left you behind ( and, pinky swear, I never ever will) I have been lacking rather heavily. A post every month? Shame on me.

Well let me make it up to you. No, not a giveaway this time. Tis not quite the season for giving 🙂 But I will give you something I’ve never given you before, a gift that keeps on giving: a recipe.

My butter cake recipe, in fact. This simple beauty has been used as a sturdy base for piled high party cakes, a tasty bottom for decorative cupcakes, and a wondrous centerpiece for dozens of cake pops. And just so you know how special this gift is, I’ll give you one more interesting tidbit of info: it was my first successful recipe. Yup! Developed it all by myself and actually got good reviews on it, which is really saying something because my current board of taste-testers can be brutally honest 🙂

So hear it goes. This is the first recipe I’ve ever posted so bear with me. I hope you can understand my instructions. Remember, I developed it myself so even the recipe card it’s written on is a bit sketchy 🙂 . Enjoy!

NelleBelle’s Butter Cake


  • 2 Cups Granulated White Sugar
  • 2 Sticks Butter (room temperature)
  • 4 Large Eggs
  • 2 Tablespoons Butter Extract
  • 1 Cup Milk
  • 3 Cups All-Purpose Flour
  • 3 Teaspoons Baking Powder
Directions (for 2 dozen cupcakes):
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line 2 12-cup cupcake pans with liners or grease with baking spray.
  3. Gather 2 bowls. In one bowl cream the butter and sugar together until fluffy and homogeneous. Beat in the eggs one at a time, then stir in the milk and vanilla extract.
  4. In the other bowl, whisk the flour and baking powder together. Sift this portion into the butter/sugar mixture until just combined.
  5. Transfer the batter evenly into each of the cupcake wells. About 1/4 cup works wonderfully. Bake for about 22 minutes. Let cool and top with your favorite frosting.
…and that’s all good folks! Hope it brings you as much joy and as many delicious treats as it’s brought me.
Until next time, have a delicious day!