Here are the cupcakes I made for my boys for Easter! I used my mother's recipe for "1-2-3-4 Cake". My boys will always have very fond memories of the cakes my mother would bring them. She was an expert at making this delicious cake with a fudge frosting. She perfected the frosting and it was just fabulous. I have yet to be successful with the fudge frosting. It always sets too fast for me and it becomes one large un-spreadable mess. I really wish I knew her secret.For today's cupcakes I just used Wilton's buttercream frosting and sprinkled them with rainbow jimmies or sprinkles.
1-2-3-4 Cake
1 cup shortening or butter, margarine (I use canola oil)
2 cups sugar
3 cups flour
3 tsp. baking powder
4 eggs
1 cup milk
1 tsp. vanilla
Cream shortening, sugar, add eggs, beat well. Add flour and baking powder mixed well alternately with milk. Add vanilla.
Bake in a 9 x 11" pan 350° for 30 minutes.
Cupcakes: 18-19 large cupcakes 350° for 25 minutes.
1 cup shortening or butter, margarine (I use canola oil)
2 cups sugar
3 cups flour
3 tsp. baking powder
4 eggs
1 cup milk
1 tsp. vanilla
Cream shortening, sugar, add eggs, beat well. Add flour and baking powder mixed well alternately with milk. Add vanilla.
Bake in a 9 x 11" pan 350° for 30 minutes.
Cupcakes: 18-19 large cupcakes 350° for 25 minutes.
Enjoy :)
2 comments:
Yummy. I've always wanted a recipe for homemade cupcakes...thanks!
Ang
I noticed Wilton's recipe mentions something in the footnote at the bottom about transfat-free shortening. I didn't know there was such a thing. I can see how canola oil would work in the cake batter, but you can't use that in buttercream frosting. Do you happen to know about the transfat-free shortening? I would probably tend to just use butter, myself. Does the shortening give a better result, I wonder?
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