16 degrees in March, eh? I’m cool with that, weather man. So down. I knew it was going to be a good day from the moment I woke up. I could hear birds chirping! The first morning bird chip in a while, it made me pretty happy. Baking day!
The cupcakes themselves turned out pretty delicious. They have a soft and moist crumb and they’re pretty light and fluffy. Basically they taste like a cake mix, which I am super okay with because while I am all for making everything completely from scratch, I love the taste of cake mix! It reminds me of when I was little and didn’t know how to actually make anything yet so I just made box cakes all the time. Awesome.
I chose to make a meringue for the top instead of a buttercream or anything, mainly because I had no butter left. Ha, so meringue it is! But plain is just so boring…strawberry? Yes! It’s just a basic italian meringue with some strawberry flavouring in it. Pretty tasty!
Look how fluffy! Nomnomnom
Yellow Cake (from ChefTalk)
2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs
Preheat oven to 350°
Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
To make this into cupcakes, it makes about 24 of them. Bake for about 15-20 minutes.
BAKE ME TASTY 