It’s been a while since I posted anything food related. That’s not saying I haven’t baked or cooked anything worth blogging about, just that other things are higher on my list of blogging priorities.
My friend Stephanie’s birthday was back in August. We went and celebrated with dinner at BJ’s. Stephanie is lactose intolerant and as such, most places don’t have dessert that is edible for her. So I made cupcakes to bring to dinner. I spent quite a while perusing recipes to find one that was just right. Did you realize that most cake mixes contain dairy? This eliminated a lot of doctored cake mix recipes. Finally, I came across one that sounded perfect. It has a jam center and Stephanie really likes linzer cookies, so how perfect is that.
I started getting out the ingredients and realized that the recipe called for milk. Oh jeez, how did I overlook that? I had hoped not to have to go to the store to make something for Stephanie, but alas that was not meant to be. I thought about looking for a different recipe, but I had my mind set on these jam-filled cupcakes. We went out for another reason and on the way home stopped at the grocery store where I ran in and picked up soy milk.
Source: Quick Cooking March/April 2002
- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 3-1/2 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 cups milk
- 3/4 cup strawberry or grape jelly (I used strawberry)
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 36 greased or paper-lined muffin cups half full. Spoon 1 teaspoon jelly in the center of each.
Bake at 375°F for 16-20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Decorate as desired.
Yield: 3 dozen
To decorate, I whipped up my MIL’s Creamy White Icing. This stuff is to die for. I tinted it blue since Stephanie likes blue and added some sprinkles.
Creamy White Icing
Source: Olivia Moore
- 1/2 cup butter-flavored shortening
- 2-1/2 teaspoons flour
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 3 cups confectioner’s sugar
In a saucepan over low heat, melt shortening; add flour and salt. Slowly stir in milk. While stirring continuously, bring to a boil and boil for 1 minute. Remove from heat; add vanilla and confectioner’s sugar. Set pan in ice water to thicken while stirring to spreading consistency.
Yield: enough for 3 dozen cupcakes