Behold The Power of Cupcakes.

First things first:

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The Boston Bruins are two wins away from their second Stanley Cup Championship in three years. Go B’s!!!!

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Here we have the basic yellow cupcake.

I baked these up last week, when there wasn’t anything “desserty” in the house. The recipe is from The New Good Housekeeping Cookbook (well, it was new when I received it, sometime in the 80’s), and it is so simple. But there’s more to these cupcakes than meets the eye. With a few added ingredients, these cupcakes can become sweet, delectable little desserts, one serving at a time. And maybe, just maybe, help make dreams come true.

Yellow Cake – The New Good Housekeeping Cookbook, edited by M. Ying, 1986.

2 1/4 cups cake flour
1 1/2 cups sugar
3/4 cup shortening
3/4 cup milk
2 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
3 eggs

1. Preheat oven to 375 deg.F. Place paper liners in 2 dozen 3-inch muffin pan cups, or grease and flour cups.

2. Into large bowl, measure all ingredients. With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Pour batter into muffin cups, filling each one half full. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, cool completely, and frost as desired.

All the ingredients all at once???? Yes, it does work, but I tend to put the shortening and eggs in first, and beat to break the shortening up a bit before I add the rest of the ingredients. Also, unless you have a mixer from the 80’s, today’s mixers are faster and stronger, and mostly self-scraping, so constantly scraping isn’t necessary. But do stop the mixer a couple of times to scrape down the sides really well before beating on a higher speed. I use the med-high creaming speed, high speed on my mixer is really only for whipping egg whites and cream.

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Here’s one all dressed up in late spring finery, as Strawberry Shortcake. The Husband did the plating and took the photo. Now you know why I married him. He’s talented.

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Here are some more, showing their Boston Bruins Stanley Cup Final colors. The night we ate these, the Bruins won Game 2 of the series. Just sayin’.

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Here is another of the yellow cupcake brethren, this time standing in as the base of a mini Boston Cream Pie (which is really cake, how did this happen?), dessert after a proper New England dinner of lobster rolls and clam chowder, the night of Game 3, played at home in Boston. The Bruins won Game 3. Just sayin’.

I am currently out of cupcakes. I may have to whip up some more. They might have to be Stanley Cup-Cakes.

Make some cupcakes for whoever you love, and whatever you’re celebrating, and I’ll see you soon on the Road.

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2 comments

  1. Thanks for that simple recipe. I always find myself using those box mixes, and they’re terrible. But with such few ingredients, I can give this a try!

    Like

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