![]() ![]() So, did you think I was going to make you scroll up and zoom in and squint at that snapshot of the recipe ’til you go blind? No such luck. Husband-approved recipe, in case you, too, have a hubby who is particular about his cake. Shaun LOVES these cupcakes, even though he’s not really a big cake person and tends to swipe most of the best part (aforementioned cream cheese frosting) off of the top. They’re also good as full-sized cupcakes and even as a layer cake they’re just a little dryer.ģ) This is a husband-pleasing recipe. They make such decadent, addictive little moist mouthfuls, especially when smothered in the cream cheese frosting recipe I gave you here. Don’t judge me or this recipe based on a version of it without almond extract.Ģ) These are at their absolute best as mini-cupcakes. Or…some other sort of mixed metaphor that not even I can follow.ġ) In MY opinion, it’s the almond extract that makes these cupcakes, but if you have something against it, then we can’t be friends you can just replace that 1/2 tsp with vanilla, and the results will be fine. Which brings me to why I’m sharing it with you: a) because it’s really too good to keep to myself and b) because I’m afraid I might lose that ratty, stained sheet of paper, and then I’ll be up a major, vanilla cupcake-less creek without a spatula. (In case you’re wondering, the most recent “occasion” was last Friday night at 10:30 PM, while Shaun and I were watching a movie, and I got an itch to bake that only these cupcakes would scratch). For 8 years, any time there has been an occasion that require’s vanilla cupcakes, I’ve whipped out my “Stef’s Cupcakes” recipe. I copied and pasted it into a word document and printed it out 8 years ago when I made a “cake” in the shape of a flip-flop out of dozens of mini-cupcakes for my friend, Stef’s, going away party, and it got such raves that I made it for a baby shower next.Īnd then on and on. To be honest, I don’t remember where I got the recipe. ![]() Done right, it’s way better than boxed cake, but getting the texture right is tricky, which is why I love how these cupcakes turn out–moist, fluffy, and yet dense and richly flavored. Which is funny because the recipe doesn’t even call for it.įrom scratch cake is hard, y’all. I’ve since simmered down a bit, but there’s one recipe that I won’t make unless I have almond extract in the house, and it’s the one I’m sharing today. When I got older and discovered that said scrumptiousness had a name, I was determined to use almond extract in any baking recipe in which it might possibly make sense. She was a crunchy granola type, and I don’t think she used any processed white sugar in the cookies, but they tasted plenty sweet to me…with a hint of something mysterious and special and just plain scrumptious. I’ve loved almond extract ever since I bit into my first twisty red and white candy cane cookie that my childhood best friend’s mom used to make every Christmas. ![]()
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