I will eat cupcakes.
All right, we went to the cupcake store.
Today we ate cupcakes.
The cupcake has been around since the 19th century, according to a cupcake history site. (Don’t hold me to it: I’m not a cupcake historian.) I love cupcakes, especially on my birthday, but I’m not interested in gourmet cupcakes. In recent years, many gourmet cupcake stores have cropped up; I’ve always been doubtful that an entire business can be based on the cupcake. The new cupcakes are oversized; I don’t need a cupcake with bacon in it, nor do I want a cupcake in the shape of a chocolate chip cookie. I buy my cupcakes at the Hy-Vee, just ordinary chocolate and white cupcakes.
The gourmet cupcake has changed the supermarket bakeries.
Ask for a chocolate cupcake and “Would you like a chocolate cupcake, or the choco-mocha something something cupcake?”
“Just the chocolate.”
What is better than a chocolate cupcake?
It was a gorgeous day today, perfect for a cupcake date. We went out on our bikes with a thermos of tea and decided to stop at the cupcake store.
Each cupcake was labeled with tiny, tiny print. Could it get any smaller? My bifocals weren’t strong enough to read the tags at the back.
I looked doubtfully at a cupcake in the back of the tray.
“Does that say Betty Boop?”
I definitely didn’t want a French toast cupcake, an apple pie cupcake, or a cinnamon roll cupcake. I don’t like cupcakes that look like something else.
Finally I got a chocolate cupcake. Actually, it was chocolate something something.
“That cupcake was $3,” my husband hissed.
The chocolate cupcake wasn’t just chocolate. It was a lot of something something. And the frosting was disappointing. Was there any sugar in it? What was that? An egg white?
It’s so hard to get a good cupcake these days!
And so I’ve decided to make my own.
I very much doubt that I can make cupcakes from scratch, but why not a cake mix and then my very own confectionary sugar frosting?
Chocolate or white cake mix would be the simplest.
I have found the most amazing cupcake recipes online.
I’m leaning toward Betty Crocker lemonade cupcakes with my own white frosting.
box Betty Crocker® SuperMoist® lemon cake mix
cup vegetable oil
cup fresh lemon juice
1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
(There is also a lemonade frosting mix, made from a lemonade mix, which sounds awful . And you’re supposed to put lemon gummy candy on the cake. I’m really not keen on gummy lemon candy… Oh, yeah, and straws! Not on my cupcakes!)
MORE ON CUPCAKES LATER!