It seems as though half the nation is covered in snow. A LOT of snow! But here in Utah it is downright gloomy and gray. Sure, there is snow on the ground. But it is half-melted, already-been-enjoyed snow. Ugh. I'm so ready for spring.
Whenever it's ugly and cold outside I like to either bake a ton of goodies or eat a ton of food. Usually the latter. If we're being completely honest, I'd rather sleep or take a bath, but that's neither here nor there. Today, I chose to bake.
I sent my youngest off to preschool and began. Being Valentine season and all, I had a color theme, but what to bake? Easy peasy. My go-to treat: A yummy set of cupcakes. I like cupcakes because I actually have a count of how many I consume/inhale AND I can always tell if another family member has had more than their share. Seriously though, I also really like to share the sugar with a few of our very cute neighbors.
So with the help of this-
I was on my way. Let me introduce an old friend of mine in the kitchen.
A 1978 copy of a Better Homes and Gardens cookbook. All I can say is God bless the gals of the '70s who were NOT afraid of using too much sugar or shortening. Mmmmm. The little babies cooking up in the oven are french vanilla cupcakes. And they are fantastic! A quote from a girlfriend- "These taste like Twinkies use to before they started using all the preservatives..." And they do. We should know because we both grew up in the 70's, consuming many a Hostess treat. And because dear readers, you're still with me- I'm sharing the recipe. Not because I'm a kind and thoughtful person. I'm blurting out the ingredients on the small chance you will make some of these dreamy treats and feel the deep need to share. With me of course. :) BTW, I frosted the cupcakes with maraschino cherry juice, marshmallow creme and a little cream cheese.
Before you ask yourself, "Where does she find the time?" -take a look at these triple chocolate cupcakes.
And realize I labored FOREVER on them.......using this-
Hey, I'm a woman who bakes in the new millennium! Frosting by Pillsbury, baby!
What to do with all these cupcakes?
Like I said, a few to share.......
What about the rest? Well, my youngest is now back from school and has the right idea. The apple doesn't fall far from the tree now, does it? Keep warm my friends :)
Vanilla Cake Supreme-from cookbook and altered by me :)
2 1/4 cup sifted cake flour ( buy Pillsbury cake flour. I use it without sifting.)
1 1/2 cups sugar
5 egg whites (3 whole eggs)
1 1/2 c shortening (Butter Flavored Crisco)
1 1/2 tsp vanilla (I used tablespoons)/ Vanilla bean scrapings
1 TB baking powder
1 tsp salt
1 cup milk (whole milk/ buttermilk)
1. Grease or line cupcake pans.
2. Sift and measure the cake flour; set aside.
3. Beat egg whites til stiff peaks form; set aside
4. Cream sugar, shortening and vanilla till light, scraping bowl frequently.
5. Sift together flour, baking powder and salt.
6-7. Add sifted dry ingredients to creamed mixture alternately with milk, beating after each addition.
8. Gently fold in stiff-beaten egg whites, half at a time.
9. Pour into pan (cups)
10. Bake at 375 degrees for 21 minutes
11-12. Cool on wire racks for 10 minutes. Remove from pans, cool thoroughly. Frost with desired frosting. Makes 24 cupcakes.