Cakes. Cakes are a pain. I thought they might just be bigger versions of cupcakes. You know, you create a bigger batter, put it in a pan and bake it. Oh no. I was given an order to make a basic vanilla cake for a birthday party. No we aren’t talking about a box mix either, a from scratch cake. The first cake I attempted at making turned out pretty well, except one of the layers wasn’t done all the way. So I put it back in the oven so the center could finish baking and then the outside got too done. So I started with a completely new cake recipe.
Let’s just note that this next cake recipe said it was “fool proof” except the owner of the recipe called it “full proof”. I should have dropped the recipe right there. But I was desperate, ok?
So I start making my cake, supposed to be fool proof, fluffy, and super moist. Oh and it is supposed to rise, alot. When it’s been in for about fifteen minutes I go and check on it. It hasn’t rose at all, and it is quite brown. I take it out and it feels like a cookie.
I want to throw the cake at the wall at this point.
I also go over to my computer and immediately take cakes off my website. I also have a breakdown. I sit and cry for ten minutes trying to figure out what in the world I am going to do. So let’s just say Duncan Hines had to save the day for Reagan’s cake. The cupcake cones are homemade, so I can give those recipes to you. As for the cake, well….
It was a humbling experience.
I want to wish Reagan a wonderful second birthday; I hope she enjoys her cupcakes and cake.
Chocolate Cupcake Recipe
• 1 1/2 cups flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup cocoa powder
• 1/2 cup oil
• 1 cup water
• 1 teaspoon vanilla extract
• 1 tablespoon vinegar
• Prepare cupcake tins; lightly grease or insert paper liners.
Mix all ingredients together with an electric mixer on medium speed until moist and well blended.
Fill each cup 3/4 full. Bake for 20-25 minute at 350 degrees F.
*If you want the cake in sugar cones, put 2-3 tablespoons of batter in each cone. Use a tube pan and cover it with heavy duty aluminum foil. Poke twelve holes in the foil and place cones in pan and bake at 350 degrees for 18-20 minutes.
Recipe from: Leeza Malachevsky (cooks.com)
The Ultimate Vanilla Cupcake Recipe
Yield: 16 cupcakes
• 1 cup (225 grams) granulated sugar
• 1 vanilla bean
• 1 3/4 cups (175 grams) cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (57 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup (75 grams) full-fat sour cream
• 1/4 cup canola oil or vegetable oil (60 ml)
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup (160 ml) whole milk
1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the vanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
10. Fill cupcake liners just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
Recipe from The Cupcake Project