It started insidiously, a couple of weeks ago–this hankering for a cupcake. My body was telling me I needed all that fat and sugar–I had a rumbly in my tummy. But, they’re not really all that healthy so I waited for the urge to pass.
I walked by them at the grocery store. Pink ones, with swirly icing and everything, but because I was feeling particularly pressed to have a snack I opted for Sun Chips, instead. What a huge disappointment.
It’s imperative I eat healthy–and, I usually always do. I eat tons of vegetables–cooked and raw vegetables; salad vegetables; snacking vegetables. And, I eat fruits and berries galore–fruit salad fruits and berries; smoothie fruits and berries, and to all that I add yogurt and protein powder. I add wheat germ, too. And I supplement–ohhhhhhh, do I supplement! Vitamin C, Vitamin D, Omega 3’s and 6’s and 9’s, ubiquinol and probiotics, iron and calcium–but I’m obviously not getting enough of whatever’s in a cupcake because my cravings were becoming intolerable.
So, today I decided to dig out my recipe books and resurrect an old flame that’s been dormant in me for a long time–the sheer joy of whipping something up from scratch for the sheer joy of it.
As a young girl, my mother’s recipe books intrigued me. I loved to watch her bake and prepare meals. We spent a lot of time at our grandparents, too, and they were fabulous cooks–having run their own taxi stand and diner when my mom was young. They were masters at all the old French Canadian and Ukranian dishes.
When I was about eleven, Mom let me loose in the kitchen and I prepared my first restaurant worthy meal (from scratch) complete with dessert. Mom was really sick during those years, so I gladly took over a lot of the cooking, and I didn’t look back for a long time.
But, lately, I just couldn’t be bothered to get creative with desserts, until today. And I am soooooooo glad I did. These cupcakes are fabulous–and, they were well worth the wait.
Cake mixes don’t do it for me–I think I’d get more satisfaction from taking a bite out of my couch cushions. I wanted something sumptuous and decadent–something that would make the inside of my mouth want to suck the tastebuds right off my tongue–and I found a Lady Baltimore cake recipe you could cut in half and convert to cupcakes, that came pretty darn close.
If you’re a cupcake fanatic, and you’d like to try something your salivary glands will stand up and applaud you for, then this is the recipe for you.
Sift 1&1/2 cups of cake flour
1/2 tbsp. baking powder
Soften 1/2 cup butter
beat with 1tsp vanilla extract
2/3 cup of sugar
Alternately beat in flour mixture with 1/2 cup milk.
Whip 6 large egg whites
add 1/4 cup of sugar and whip until stiff peaks form
Fold into batter.
Spoon the batter into cupcake liners and bake 20 minutes at 350.
Once they were ready to ice I skipped the boiled frosting and opted for my favorite butter cream, instead.
And, even though I love fruits and berries, candied fruits are not my favorite (which you would add to your boiled frosting), so I decided to garnish with fresh strawberries.
These little cakes are velvety smooth and melt-in-your-mouth delicious. Well worth their weight in waiting for.
Now that I’ve had my fix, I probably won’t want another cupcake for a couple of years–but, if I hadn’t made them I’d still be trying to fill the void with other tasteless snackables that wouldn’t satisfy. Now, I can get back to the business of healthy eating.