|Beautiful twirl of frosting|
The cake recipe is from another vintage cookbook, All About Home Baking. I will say, these turned out a bit dry, but it's because I was naughty and didn't sift the flour and then measure it. I hastly dunked my measuring cup in the cake flour box. Not.a.good.idea. Please be sure to sift the flour, then scoop the flour with a spoon into your measuring cup and then level with a knife. That should take care it.
The blend of spices gives the cake several layers of flavor and an amazing aftertaste. Strange, but true. I added about a 1/2 tsp of ginger for a bit of a punch. And, the molasses gives depth and richness to the flavor of the cake. Oh, and I added some walnuts...just for the Self-Professed Nerd.
|Yumminess on the inside|
Adapted from All About Home Baking 1933
Yield: 24-30 cupcakes
4 1/2 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup butter, softened, or shortening
2 cups sugar
4 eggs, well beaten
1 1/2 cups milk (or even better, buttermilk)
3 Tbsp. molasses
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 cup walnuts, chopped
Preheat ove to 375 degrees. Grease muffin pans or line with paper liners.
Sift flour, then measure and pour into a medium bowl. Add baking powder and salt to flour. Stir to combine. Set aside.
In a large bowl, cream butter thouroughly, add sugar gradually and cream together until light and fluffy. Then add eggs and mix well. Add flour mixture, alternately with the milk, a small amount at a time. Beat after each addition until smooth. Add vanilla, molasses, spices, and walnuts. Mix until incorporated. Pour batter into prepared cupcake pans, fill about 2/3rds full. Bake at 375 degrees for 15 to 20 minutes or unitl a toothpick comes out clean.
I must love Martha's Vanilla Frosting recipe, because I've used it several times. I'd say it's more of a cream cheese frosting than vanilla, but so what, who cares (in my best Joy Behar voice).
Vanilla Frosting (Martha Stewart)
This is the original recipe, doubled:
8 tablespoons unsalted butter, room temperature8 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
12 ounces cream cheese, room temperature
Place all ingredients in large mixing bowl; beat until well combined.