Posts Tagged ‘cupcakes’

These cupcakes (a variation on my great grandma’s secret recipe) are so insanely summery and delicious, I would eat them every day. And then I would be very fat and not fit in to my slinky wedding gown. So YOU should eat them every day.

Charming cupcake

2 c all-purpose flour
1 1/2 c cake flour (makes them all nice and silky. You can even use all cake flour if you want)
2 c sugar
1 t salt
1 t baking soda
1 box (3.4 oz) instant vanilla pudding
1 c water
1 c lemon juice
1 c vegetable or canola oil
1/4 c milk
1 t white vinegar
1 t vanilla
2 tubs cream cheese icing
raspberries, blackberries, strawberries, bluberries, lingonberries, gooseberries, snozberries…really any berries

First things first, preheat your oven to 350 degrees Fahrenheit.

Combine all of the dry ingredients in a big bowl. A big bowl. I actually don’t have a bowl big enough, so I end up splattering my cookbook and counters with batter every time I make this recipe. I should probably just buy a bigger bowl…

The Dry Ingredients

Then, add the oil.
Adding the oil

Then the water.
Adding the water

Then the lemon juice.
Adding the lemon juice

Then the milk
Adding the milk

Then add the vinegar and vanilla. I forgot to take pictures of those steps, but I’m sure you can figure it out. You guys are smart like that.

Then, using an electric mixer (you can use a whisk, but I’m lazy and have no upper-body strength), beat the batter until it’s smooth. No lumps!

Beat, beat, beat…
More batter!

So creamy…
Batter, batter, batter!

When it’s all mixed, make sure you eat a big spoonful of it before it goes in the oven. Really, cake batter is far superior to cake, in my opinion.

Once you’ve eaten your fill of cake batter, if there’s any left, pour it into cupcake-paper-lined cupcake tins. I like to spritz the inside of the paper liners with cooking spray first. This batter tends to stick to them. Maybe it feels like you need to work to consume the deliciousness. I don’t know.
Perfect little cups

Toss them in the oven for about 20 minutes, or until a fork stuck in the middle comes out clean. The tops of the cupcakes should be a little bit brownish around the edges.

Then, frost them with the cream cheese frosting and decorate them with your berries of choice.
Charming cupcake

I SUPPOSE you could use buttercream or whatever, but cream cheese is the best. Trust me.


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