cupcakes.

I made cupcakes the other day for no reason...too bad that look better than they taste. I used new recipes for the icing and cake...box cake makes me gag a little, no offense and they turned out...ok...not great...neither is a recipe I plan to use again.

So I am wondering...do you have a favorite from scratch recipe for cake and icing?

Leave me a link or a recipe in the comments, please. :)

xo
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10 comments:

~ Lisa @ AbidingThere~ said...

That little footed cupcake holder is so cute!

I'm a box mix girl for cake, but I do like homemade chocolate frosting. :)

Aurora said...

I don't have a cake recipe, but this is the MOST delicious chocolate buttercream frosting recipe. It tastes like chocolate ice cream...yum!!!

Stir together 5 1/3C powdered sugar & 1/2C Hershey's Cocoa in a large bowl.
In another bowl, beat 3/4C softened butter & 1C of the sugar/cocoa mixture.
Add remaining sugar/cocoa mixture, 1/2C milk & 2tsp vanilla extract; beat to spreading consistency.

Enjoy!
{and let me know what you think}

shar said...

My favorite cupcake recipe, hands down, is the vanilla cupcake with vanilla buttercream from Magnolia Bakery. http://www.recipezaar.com/Magnolia-Bakery-Vanilla-Cupcakes-133767

The recipe is simple and the cupcakes aren't sickeningly sweet. Just the right amount of sweet and vanilla. I am more of a chocolate girl when it comes to desserts but I love this one above all other chocolate cakes. If you try it, I hope you love it.

Sara said...

I do... Strawberry Cupcakes and Strawberry frosting.. It has never yet failed me. It's all 'real' ingredients..

http://saraito.blogspot.com/2008/08/best-cupcakes-in-whole-world.html

Kristi said...

I want to try the recipe from Shar! But I do have a favorite, it has a very special place in my heart because my grandma would make it for birthdays and my mom made it for me after my g-ma passed away. Now I make it for my daughter.

Sorry ahead of time for any typos, I just typed this up quickly.

Swans Down Angel Food (from side of Swans Down Flour box)

Let eggs stand at room temp an hour or two before using. Use an ungreased 10-inch tube pan. Start the overn for moderate heat (375 F). Sift flower once before measuring. All measurements are level.

Ingredients
1 1/4 cups sifted Down Cake Flour
1/2 cup sifted granulated sugar
1 1/2 cups (about 12) egg whites
1/4 tsp salt
1 1/4 tsp cream of tatar
1 tsp vanilla
1/4 tsp almond extract
1 1/3 cups sifted granulated sugar

Mixin
1. Sift flour once, measure, at 1/2 cup sugar, and sift together 4 times.
2. Combind egg whites, salt, cream of tartar, and flavorings in large bowl. Beat with flat wire whip or sturdy beater until the whites form soft peaks, but are still moist and glossy.
3. Then add rest of sugar in 4 additions by sprinkling about 5 tablespoons at a time over whites and beating until sugar is blended - about 25 beating strokes each time.
4. Add flour-and-sugar mixture in 4 additions, sifting it over the egg whites. Fold in each addition with flat wire whip or large spoon, turning bowl gradually. Use 15 complete fold-over strokes each time. After last additon, us 10 to 20 additional fold-over strokes.

Baking
Pour batter into pan. Bake in moderate oven (375F.) 35 to 40 minutes. Tests show that angel food cake is baked at the temperature is moist and has excellent volume.

Cooling
Remove from oven, invert pan on cake rack, and let stand 1 hour, or until the cake is cool. Then loosen from sides and around tube with a slender knife, gently drawing cake out.

7-minute frosting (from Betty Crocker's picture cookbook 1950)

Combine in double boiler:
2 egg whites
1 1/2 cup sugar
1/4 tsp cream of tarter
1/3 cup water

Place over boiling water and beat with rotary beater until mixture holds its shape (I go for 7 minutes!). Fold in 1 1/2 tsp vanilla.

My grandma would add red food coloring to make pink icing. This icing dries to a hard candy-like shell, but is fluffy underneath (after the cake is frosted).

Kristi said...

I want to try the recipe from Shar! But I do have a favorite, it has a very special place in my heart because my grandma would make it for birthdays and my mom made it for me after my g-ma passed away. Now I make it for my daughter.

Sorry ahead of time for any typos, I just typed this up quickly.

Swans Down Angel Food (from side of Swans Down Flour box)

Let eggs stand at room temp an hour or two before using. Use an ungreased 10-inch tube pan. Start the overn for moderate heat (375 F). Sift flower once before measuring. All measurements are level.

Ingredients
1 1/4 cups sifted Down Cake Flour
1/2 cup sifted granulated sugar
1 1/2 cups (about 12) egg whites
1/4 tsp salt
1 1/4 tsp cream of tatar
1 tsp vanilla
1/4 tsp almond extract
1 1/3 cups sifted granulated sugar

Mixin
1. Sift flour once, measure, at 1/2 cup sugar, and sift together 4 times.
2. Combind egg whites, salt, cream of tartar, and flavorings in large bowl. Beat with flat wire whip or sturdy beater until the whites form soft peaks, but are still moist and glossy.
3. Then add rest of sugar in 4 additions by sprinkling about 5 tablespoons at a time over whites and beating until sugar is blended - about 25 beating strokes each time.
4. Add flour-and-sugar mixture in 4 additions, sifting it over the egg whites. Fold in each addition with flat wire whip or large spoon, turning bowl gradually. Use 15 complete fold-over strokes each time. After last additon, us 10 to 20 additional fold-over strokes.

Baking
Pour batter into pan. Bake in moderate oven (375F.) 35 to 40 minutes. Tests show that angel food cake is baked at the temperature is moist and has excellent volume.

Cooling
Remove from oven, invert pan on cake rack, and let stand 1 hour, or until the cake is cool. Then loosen from sides and around tube with a slender knife, gently drawing cake out.

7-minute frosting (from Betty Crocker's picture cookbook 1950)

Combine in double boiler:
2 egg whites
1 1/2 cup sugar
1/4 tsp cream of tarter
1/3 cup water

Place over boiling water and beat with rotary beater until mixture holds its shape (I go for 7 minutes!). Fold in 1 1/2 tsp vanilla.

My grandma would add red food coloring to make pink icing. This icing dries to a hard candy-like shell, but is fluffy underneath (after the cake is frosted).

Venus said...

HI Crystal,

Check out www.cupcakeblog.com
She has some really awesome recipes! Also, check out my blog from June 15th. I did wedding cupcakes for my cousin and it's a red velvet recipe. I'll get it to you as soon as I can input it into my computer (it's in an old family recipe book).

Take care!

Venus

Paul and Cheri said...

http://conversationswithacupcake.blogspot.com/
Crystal,
this lady is AMAZING! Enjoy!

number17cherrytreelane said...

Those are too cute!
I love the new banner!

Little Dickens Designs said...

I love chocolate cupcakes with just plain old homemade whipped cream on them!

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