Birthday Cupcakes

I just took a gander at the number of views my blog has recieved yesterday, and yesterday was an all-time high with 114!  Wow!  That Baked Italian Chicken recipe is a popular one.  (  Thank you to all my subscribers and readers!

And now, on to some cupcakes!  I think that a cupcake is a dessert that is universally enjoyed.  Even if you’re someone like me who doesn’t really care for a lot of cake, you generally enjoy a cupcake just to get a bit of cake every now and then.  If you bring cupcakes to an event or try to give them out, they are more readily received because people can take just one.  Moral of the story, a lot of people get a bit of cake, and no one has a big cake sitting around for days drying out and getting wasted.

My youngest sister KayLee recently celebrated her 17th birthday (Happy Birthday, KayLee!), and my mama asked Dawn, another sister, and me to make a couple dozen cupcakes for the family party.  We were to make 12 yellow cupcakes with chocolate frosting and 12 strawberry cupcakes with purple frosting.  After some chatting, we decided to make the cakes from scratch and use store-bought frosting.  (Neither of us know a good frosting recipe that we’ve successfully made.)

To make the cake batter, we used a recipe called 1-2-3-4 Cake, which is a basic, white cake recipe.  This particular recipe makes a large cake; it almost overflows a 9×13 cake pan, so we essentially halved the recipe.  Dawn made her half strawberry, and I made my half yellow.  Both flavors tasted good, but the strawberry ones did not rise well.  However, I think I may have an idea as to why.  We used frozen strawberries in the batter.  The original idea was to leave them frozen, and chop them up in the food processor.  However, that was not working out so well, so we thawed them for a few seconds in the microwave, then chopped them up.  This released the juices of the strawberries, and once it was added (with all the extra liquid from the strawberries), the batter was heavier than it would have been, making it unable to rise much.  To remedy this, I suggest using dried strawberries instead of frozen ones, omitting some of the milk, or straining the berries after chopping them.

Anyhow, I think it’s time for the recipe.  You can find the original 1-2-3-4 Cake recipe here:  For the yellow cupcakes, I just followed this recipe.  I did add a bit of yellow food coloring to actually make it yellow, but otherwise, just follow it as written.

For the strawberry cupcakes we used strawberry flavoring in place of the vanilla, and we also added about a cup of chopped strawberries. (Remember, use dried strawberries!)  If you want the cake to be pink, also add some red food coloring.

Either grease and flour your muffin tins or line with cupcake liners.  Fill tins 1/2 to 3/4 of the way full with batter.  Bake in a 350-degree oven for about 15-20 minutes.  Allow to cool and frost!

P.S.  To make purple frosting, we used vanilla flavored frosting and added red and blue food coloring to make it as purple.  If you want it darker, use more blue.  We did use the gel colors to help the frosting not become runny.


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