Friday, August 12, 2011

Old Fashioned Tasty Goodness

     So this cupcake looks like any other unassuming vanilla cupcake cake with plain vanilla butter cream right? WRONG! It's a miniature bite of heaven! My Mom made these for a party she had and she sent them home with me. Manners are very important to me and it would have been extremely rude to turn them down, right?

     One bite teleports you back in time. You know the three layer cakes that ladies always bring to church socials?  But then again all of the recipes she used came out of a Pillsbury cookbook, circa some time in the 1970s, maybe older. It was Granny's but, when she realized Mom had the bug to bake and she was off the hook for baking for everything, she passed it on to her. One day, I'll get it but until then I have to call her every time I need a recipe. That book also has the best muffin recipe ever in it, but I'll save that for another post.  The cake recipe is our go to, make for everything, super adaptable cake. The frosting is very similar to 7 minute frosting but easier and just as good in my opinion. I'm not sure if we've ever used the lemon filling before, but I will be using it again that is for sure!
For the cake:
2 cups of AP flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup of milk
1/2 cup of shortening
4 egg whites
vanilla (us as much as you like)

Butter and flour two 8 inch round pans or fill 2 cupcake pans with liners. Preheat oven to 350 F. Beat the first 6 ingredients on medium for two minutes. Add egg whites one at a time then vanilla. Beat two more minuets. Pour into prepared pans. Bake cupcake 20-25 minutes and round cakes 30-35 minutes or until tooth pick comes out clean. Cool then fill and ice.

For the Lemon Filling:
3/4 cup sugar
3 tablespoon cornstarch
1/4 teaspoon salt
3/4 cups water
2 egg yolks lightly beaten
3 tablespoons lemon juice
3 tablespoons lemon zest

Combine the first 3 ingredients in a small sauce pan. Stir in water. Cook over medium heat until just boiling. Boil 1 minute. Pour 1/3 of hot sugar mixture into eggs and stir until combined. Add mixture back into hot sugar mixture and mix well. Stir in juice and zest. Cook until just bubbles. Add butter and stir until melted. Allow to cool. Fill cupcakes.

For the White Cloud Frosting:
2 egg whites
1/4 teaspoon salt
1/4 cup sugar
3/4 cup corn syrup
1 1/2 teaspoon vanilla

In small bowl, beat egg whites and salt until foamy. Gradually add sugar, continuously beating until soft peaks form. In small saucepan, beat corn syrup to boiling. Pour in thin stream over egg whites. Continue to beat until frosting is stiff. Beat in vanilla. Allow to cool slightly the frost the filled cupcakes.

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