Thursday, February 25, 2010

Kitschy Cupcakes

As winter drags on Betty adds a little color and cheer with festive cupcakes decorated with plastic toppers. Whether she makes chocolate, vanilla, or butter cream who can resist one of her cute confectionary concoctions. These little cakes aren’t just for birthdays or holidays. Betty thinks they are perfect for frosty afternoons. All it takes is one bite and you are reminded that spring is on its way!

Check out Betty’s favorite recipes below!

Clockwise from top left:,,,,,,,,

Better Homes and Gardens: Pies and Cakes 1966

Yellow Cupcakes

1/3 cup shortening

1 3/4 cups sifted cake flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

3/4 cup milk

1/2 teaspoon vanilla

Place shortening in mixing bowl; sift in dry ingredients. Add egg and 1/2 cup milk; mix till flour is moistened. Beat 2 minutes at medium speed on electric mixer. Add 1/4 cup milk and vanilla; beat 2 minutes longer. Fill paper bake cups in muffin pans half full. Bake at 375 degrees for 20 to 25 minutes. Cool. Frost with Sea Foam Frosting. Makes about 18 cupcakes.

For Lemon Cupcakes: Prepare Yellow Cupcakes; add 1/2 teaspoon grated lemon peel. Frost with Seven Minute Frosting. Top with coconut.

Seven Minute Frosting

A white frosting to crown your best cake. Try the two variations, too, and please your family three ways-

2 unbeaten egg whites

1 1/2 cups granulated sugar

2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar

1/3 cup cold water

Dash salt

1 teaspoon vanilla

Place all ingredients except vanilla in top of double boiler (not over heat); beat 1 minute with electric or rotary beater. Place over, but not touching, boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook).

Remove from boiling water. Pour into mixing bowl, if you wish. Add vanilla and beat till of spreading consistency, about 2 minutes. Frost tops and sizes of two 8- or 9- layers, top of 13x9 inch cake, or 2 dozen cupcakes.

Sea Foam Frosting

Prepare Seven Minute Frosting, substituting 1 1/2 cups brown sugar for the granulated sugar.

Burnt-Sugar Frosting

Prepare Seven Minute Frosting, using 1 1/4 cups granulated sugar, 1/4 cup cold water, and substituting 3 to 4 tablespoons cooled Burnt-sugar Syrup for the corn syrup.

Burnt Sugar Syrup

Melt (caramelize) 1/3 cup granulated sugar in small, heavy saucepan, stirring constantly. When a deep golden brown syrup, remove from heat and slowly add 1/3 cup boiling water. Heat and stir till all dissolves. Boil to reduce syrup to 1/4 cup. Set aside to cool

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