I remember the very first cake I made from scratch. It was a simple white cake, like this one, and I’m pretty sure I made it into the shape of a Christmas tree (if I can unearth the photographic evidence, I will totally post it).
I think I was about 10 or 11-years-old at the time, and upon the completion of my creation, I had a great sense of accomplishment, a sense of, “Whew! That was a lot of work but… worth it!” I whipped up these cupcakes and they tasted just like that distant, early 90’s memory.
These cupcakes are like a delicious vanilla dream from 1965. They’re the kind of cupcakes I imagine my mom enjoying at her 16th birthday party. In saddle shoes and bobby socks, no less.
The frosting recipe had me using a (dreaded) double boiler, and came out a bit thinner than I’d hoped — so, I’d definitely like to give this recipe another go, but in cake form.
The cake is so fluffy and gorgeous. The icing is so glossy and pretty. Perfect to top with colorful sprinkles and edible glitter. I mean, seriously. Go big or go home — right?
In other news — this is my twenty-fifth post and my one-month bloggiversary! I’m having so much fun sharing recipes with you and getting your feedback via comments, Facebook, and Twitter. I’m so excited to see what the future holds for my little Oven Of Happiness. I’m stoked for fall and Christmas and all of the baked good fun that is in store.
Thank you so much for stopping by, for your comments, your likes, and your follows. I genuinely appreciate it — and you!
Now let’s eat some cake!
Old Fashioned Party Cupcakes
Recipe adapted from Sweetapolita
Makes 24 cupcakes
For the cupcakes, you will need:
1/2 c. (1 stick) unsalted butter, softened
2 c. sugar
3 and 1/2 c. all-purpose flour
1 t. salt
3 t. baking powder
1 and 1/2 c. ice water
1 t. vanilla
4 egg whites, beaten stiff
1. Preheat oven to 350 degrees. Line muffin tins with paper cups and set aside.
2. In the large bowl of an electric mixer with the paddle attachment, beat butter and sugar until light and fluffy — about 2 minutes.
3. In a large bowl, sift flour, salt, and baking powder. Alternately add the dry ingredients, ice water, and vanilla into the creamed butter and sugar. Mix well.
4. Gently fold the egg whites into the batter with a spatula.
5. Divide batter evenly among the muffin cups and bake for 18 to 22 minutes. Cupcakes are done when they spring back lightly when touched. Cool completely before frosting.
To make the frosting, you will need:
5 egg whites
1 c. plus 2 T. superfine granulated sugar
1 lb. (4 sticks) unsalted butter, softened and cut into cubes
2 t. vanilla
Pinch of salt
1. Simmer a few inches of water in a medium saucepan.
2. In a large, heat proof bowl, add egg whites and sugar. Place bowl over saucepan — making sure the bottom of the bowl and the water do not touch — and whisk constantly, until the sugar has completely dissolved and the egg whites are hot.
3. Pour mixture into the large bowl of an electric mixer, and with the whisk attachment, whip the mixture until it is thick, glossy, and cool.
4. Switch over to the paddle attachment, and while mixing continuously on medium speed, add butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if it happens to curdle, keep mixing and it will come back to smooth).
5. Add vanilla and salt. Mix well.
6. Once cupcakes have cooled, dunk their tops in the frosting mixture and decorate with sprinkles.
Makes approximately 5 c. of buttercream.
Frosting will keep in airtight container in refrigerator for up to one week. Leave out at room temperature when needed, rewhipping in mixer for 5 minutes. Can freeze for up to 6-8 weeks.
Frosted cupcakes will keep up to three days, stored in an airtight container in the refrigerator. Remove and let come to room temperature 30 minutes before serving.