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domestic banui attacks!
So, today I baked cupcakes. I spent over an hour baking cupcakes, actually. Basically, this meant that I was running about, flour-spattered, in an apron. And heels, because...I was. Don't ask. The cupcakes, by the way, are very good. They are moist chocolate ones with creamy butter vanilla frosting, and I love them. (Er, too much. I've only had one, but I can't stop thinking about them. Also, I've got to share them with the Family. Alas!)
Anyway, in order to portray myself as even more creepily domestic, here are the recipes. Because you lot will like them. Seriously. (And if anyone wants it, I might put up my gingerbread recipe, too, because that is also amazing.) Maybe this has got something to do with Mum being pregnant? I have all these weird domestic urges these days, and in the past year or two, I've found myself actually wanting children quite a lot, which is something I've always been vaguely awkward about. (I like children, sort of, but I'm generally terrified of them and have no idea what to do with them unless they're related to me, which somehow, mysteriously, makes it all easier.)
Anyway.
(From a Betty Crocker cookbook which probably dates back to the sixties or seventies. We use it quite often. I doubled the recipe, because, really, nine cupcakes isn't quite enough.)
1 cup all-purpose or cake flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspon baking powder
1/4 cup plus 2 tablespoons water
1/4 cup plus 2 tablespoons buttermilk
1/4 cup shortening [shortening is icky; use margarine]
1 egg
1/2 tablespoon vanilla
2 ounces melted unsweetened chocolate (cool)
Heat oven to 350 degrees. Grease and flour square pan (or set up your muffin cups in their pans) 8x8x2 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl constantly, 3 minutes. Pour into pan (or muffin cups: I spooned about three tea-spoons--the actual spoon you use for tea--into each cup). Makes about nine cupcakes. I think. As I said, I doubled it, and I got eighteen cupcakes, all of which seemed to be pretty properly proportioned. (Ack, the alliteration! It burns!)
Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes; cool. Frost.
Vanilla Butter Frosting
3 cups powdered sugar
1/3 cup margarine or butter, softened
1 1/2 teaspoons vanilla
About two tablespoons milk
Mix powdered sugar and margarine. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. (Fills and frosts two 8- or 9-inch cake layers, or frosts a 13x9 inch cake.)
I think I'm going to go hide in my closet, play the Like very loudly, and write angst-fic until I feel properly teenagerish again. :p
no subject
Funny tale: I too made cupcakes today, only I had this very odd craving for store-bought frosting (which very rarely happens), so I actually used a cake mix and brought frosting. But I shall definitely try your recipe someday.
Also, I would adore it if you posted your gingerbread recipe; I've actually been meaning to ask you too anyway. *grins*
Lastly, my Grandma's got a Betty Crocker cookbook from the 50s, I think; I forget precisely, but 'tis very old, and I ♥ it. My older sister and I always fight about who gets to keep it (but I use it more, so HA).
*giggles* So I guess this is truly lastly: I adore children. And I am getting 24 cousins (first and first, once removed) in January and at least four of them are young children and I am very excited!! Just to share. :)
(I think I am a bit hyper. Heaven knows why.)
no subject
Well I'm making like 7,000 P&P icons so THERE. *sticks out tongue*
Mmm. Sounds yummy. Like cake.