May 28
My husband was teaching a class in his office a few weeks ago but fell ill in the middle of the week. A coworker covered for him for a couple of days, which was a big help to my husband. I baked a batch of my favorite cupcakes as a thank you present.
This was my best batch yet; these cupcakes just get better and better each time I bake them. These cupcakes were shared throughout my husband’s office and everyone loved them.
I baked these for a St Patrick’s Day party that my playgroup was having. They are vanilla, with a small dollop of green-tinted batter in the middle of each cupcake, the frosting is the same that I used here.
I made a makeshift shamrock stencil for the white-frosted cupcakes, but it didn’t turn out as well I’d hoped. The kids didn’t mind at all, though.
The cupcake itself was quite a bit more dense than I like and I probably won’t be making this recipe again. Still on the search for my perfect vanilla cupcake recipe.
My birthday was quite uneventful; it was playgroup day for my daughter and her friends, so I invited them to our house and served these cupcakes – recipe here. I used one drop of each of fluorescent food coloring to color the icing.
They were a hit and I had to give out the recipe! I wasn’t surprised, however, that the kids only ate the frosting and left the cake. I hated to see it go to waste!
May 28
I promised my daughter a Valentine’s Day party with cupcakes. I was after a batter that was safe to eat, so that we could lick the bowl and spoons. Luckily I found this eggless, butterless recipe on MarthaStewart.com and the frosting to match.
They were absolutely delicious. The chocolate cupcake recipe has become my standard chocolate cupcake – I won’t make any other chocolate cupcake! It is also so simple, requiring no eggs or butter.
What I also like about these cupcakes are the perfectly domed tops – so cute!
I did use regular skim milk and regular unsalted butter in the frosting (the original recipe, linked above, called for dairy ingredients that were specifically for people who are allergic to diary) and it still turned out perfect. I added a single drop of pink food coloring to the frosting and topped it with pink sugar sprinkles.
Since making this recipe, I have not been able to find cake flour in my local grocery stores. I use plain old all-purpose flour for this recipe and it turns out so moist and delicate.
This cupcake recipe is thought to be dated back to World War II, created as a result of rationing when eggs and butter were scarce. It is traditionally called “wacky cake”.
Jamieanne has a passion for food and baking that dates back to her early childhood. She is the author of The Sweetest Kitchen blog, which features her favorite recipes from magazines, cookbooks and other food blogs. Keep up to date with Jamieanne and her blog by following on:
Linen Theme by The Theme Foundry
Copyright © 2012 The Sweetest Kitchen. All rights reserved.
