However, I really wanted to make some cupcakes last week and didn't want to drive all the way to the store to buy a cake mix (Geez, it's like TEN WHOLE minutes!). So, I hopped on trusty Pinterest for like hours and found a recipe for yellow cake from scratch. I actually found quite a few recipes, but I narrowed them down by things I had in my kitchen (What was the point of going to the store to get something weird when I could just buy a cake mix while I'm there!) and by the reviews the recipes had received.
I finally found one that looked promising and headed to the kitchen! I also kept in mind that these particular cupcakes were destined to be Boston Cream cupcakes, so even if the actual cake part wasn't stellar, they would still be stuffed with pudding and topped with chocolate icing. So it wouldn't be a complete waste!
Man-oh-man! I had no idea that the cupcakes were going to turn out that well! Thomas and I honestly couldn't tell that they weren't from a box. They were so light and fluffy and moist and tasty! Yum! And then I still added the pudding and icing, and woo-wee those things were good! So, here's the recipe for the yellow cake!
Yellow Cake or Cupcakes
From: Scratchy Mama
Makes 24 cupcakes or two 9 inch round cakes
Ingredients:
1 cup margarine or butter
2 cups granulated sugar
3 eggs
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 teaspoons vanilla
Directions:
- Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans or line two cupcake pans (about 24 cupcakes) with paper liners.
- In a mixing bowl cream butter and sugar together using a mixer. Beat until fluffy, several minutes.
- Add eggs, beating after each addition.
- In a separate bowl, toss together the flour, baking powder and salt.
- In a measuring cup, mix the milk and vanilla.
- Add flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour. Mix well.
- Pour batter into prepared pans.
- Bake for 25 minutes for 9" cakes and about 18-20 minutes for cupcakes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 8-10 minutes, then remove from the pan and let cool completely on a rack.
Make vanilla pudding according to the package directions. I used a small box (one that makes 2 cups) and used almost all of it. Then, put it in the fridge to firm up.
Using a knife, cut a cone out of each cupcake. I found that a serrated knife worked really well. Once you have the separated cone, cut the tip of it off. This gives you room for the filling while still being able to put the top back on. So, you will have all of these little cones of cake that you don't need. Oh, darn! I guess you'll just have to eat them!
The cupcakes at the top have had the cones cut out and then the tip of the cone cut off. The bottom ones are already filled with the tops put back on. |
Here are the cupcakes after the pudding was piped in. |
Here's the recipe I used without the extra powdered sugar I used for thickness. I really like the flavor of it!
Chocolate (Ganache-Like) Icing
From Hidden Ponies
Ingredients:
2 ounces chocolate or 1/3 cup chocolate chips
2 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla
3 tablespoons HOT water
Directions:
- Melt the chocolate and butter in the microwave. Heat for 15 second intervals, stirring in between.
- Stir in the powdered sugar and vanilla. The mixture will be very thick, like a dough.
- Stir in the hot water, one tablespoon at a time, until desired consistency is reached. Remember that it will thicken up a bit as it cools.
Now, I'm off to spend the afternoon in the kitchen baking some homemade bread and some apple pie cookies! Yum yum!
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