Wednesday, June 12, 2013

Yellow Cupcakes

I have made a bunch of different flavors of cakes from scratch but I don't think I have ever made a yellow cake. So, I went out searching for a yellow cake that sounded delicious and this is what I found. This recipe came out of a McCalls Cookbook from 1910! I couldn't wait to try such an old recipe. It is a one bowl yellow cake, which is awesome since a lot of recipes I was finding were very time consuming, separating the eggs...etc... What I wanted was a quick, yummy, fluffy yellow cake and that is exactly what I got!

So, as you can see at the bottom of the page I did not frost mine. It is such a versatile recipe that's not too sweet that I...used it as a muffin for chili! I wanted to see if it would taste good together and it did, although I would probably omit the vanilla if I were going to use it for chili again, I might even add some corn to it to make it more of a corn bread.  I will make another post on my adventures in making this recipe a corn bread recipe. So, here I present to you a delicious (in my opinion) yellow cake, frost it with classic chocolate frosting, vanilla frosting, powder sugar, whipped cream....Or you can do like I did and eat it with some homemade chili!!

Yellow Cake:
Yield: 1 (8") Cake (or about 16 Cupcakes)

2 Cups    A.P. Flour
1 1/4 Cups    sugar
1 Tbsp.    Baking Powder
1 Tsp.    Salt (omit if you use salted butter)
1/2 Cup    Butter, soft but not melted
1 Cup    Milk
1 Tsp.    Vanilla Extract
2    Eggs

Sift together the flour, sugar, baking powder, and salt (if used)

Add in the butter, milk, and vanilla. 

*I used almond milk because I ran out of regular.*

Mix on medium speed for 3-4 min.

Add eggs, mix on medium speed for 3 min.

*I only made a half recipe so that is why you only see one egg here*

Batter should be pretty smooth.

Now you can either spoon 1/4 Cup into each cupcake tin like here, or you can grease and flour (2) 8" Cake pans and divide the batter evenly. I was only able to get 8 cupcakes out of a half recipe. Bake at 350F for 30-35 mins. Let cool in pan for 10 min then place onto a cooling rack. 


1 comment:

  1. Thanks for making the cake Steph! I'm glad they worked out as cupcakes. Haha funny that you served them with chili! Some people have told me they thought had a cornbread texture. I love that it's such an old recipe! Have a great weekend!