It seems like only yesterday that I was writing a blog about our daughter returning to school after the summer of 2011 that was jam packed with fun, friends and activities galore. That was so last year. Did I blink? The fast forward button of my life must be jammed. Life is spinning by at an alarming rate. Yes, school started AGAIN this week. Really? On top of all that hormonal emotion is the fact that our daughter began her freshman year in high school. Four more years! Is that all that is left!?
We decided the best revenge was to create mother daughter baking memories the day before school officially began.
The best comfort food for both of us is a cupcake from the Babycakes Cupcake Maker. We selected Classical White Cupcakes with Decadent Fudge Frosting. These morsels of sweetness were the salve that we needed to begin the school year on a high note.
This recipe is from our newest cookbook that has just been released, The Big Book of Babycakes Cupcake Maker Recipes. You can order it now on Amazon. It will also be available very soon at the Babycakes Shop or a a retailer near you.
If you prepare these for your loved ones, would you consider leaving a comment and letting me know what you think? It would be such a treat to hear from you!
Old -Fashioned White Cupcakes
1 1/3 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/4 cup butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
In a small bowl, whisk together cake flour, baking powder and salt. Set aside.
In a medium bowl, using an electric mixer on medium high speed, beat shortening and butter for 2 minutes or until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with buttermilk, making three additions of flour and two of buttermilk and beating on low speed until smooth. Beat in vanilla and almond extract.
If desired, place paper liners in wells. Fill each well with about 1 1/2 tablespoons batter. Bake for 6 to 8 minutes or until a tested inserted in the center of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool. Repeat with remaining batter.
Tip: No cake flour? Measure all purpose flour minus 3 tablespoons and add 3 tablespoons cornstarch. Sift together and proceed as directed.
Tip: No buttermilk on hand? Stir 1 1/2 teaspoons lemon juice or white vinegar into 1/2 cup milk. Let stand for 5 to 10 minutes or until slightly thickened. Proceed as directed.