Well - so much for a great photo. I stole this one - the yellow pan on the left is the cool cupcake pan used for this recipe. I've been able to find it at Deseret Book (online and in the stores). The cupcakes on the right look nothing like these babies, so please disregard them. Thanks
I did find my camera - but I'm feeling too lazy tonight to take photos, and the lighting is all wrong. They'd end up looking orange or green or something. I'll try and get some pictures posted in better light tomorrow.
Happy 24th of July!!!! (early of course)
I know, you might be wondering what that is all about, but if you are from Utah, or ever lived there, you will know that it is the state's biggest holiday. It is the day when the pioneers entered the Salt Lake Valley, and their leader Brigham Young proclaimed, 'This is the place'. The trek was over, and the Mormon pioneers (my ancestors) would be relatively safe from the mobbing and expulsions which launched their exodus from Missouri to Utah.
In honor of the 24th of July, I am always seeking a good recipe or idea. And while I'd like to think that I did this on purpose...I didn't. I bought one of these beehive cupcake pans a while ago, and then someone gave me another as a thank you gift. Now I have 2. The more the merrier I always say. As these were baking, my kids asked if I had baked them for the 24th of July. While I hadn't intentionally, I now had a reason and a cause.
The first time I made these, we LOVED the taste. The glaze dries in a way that makes the outside of these almost like a donut (really - there's no way to describe it other than REALLY yummy). The inside isn't as sweet as a cupcake or as cake, but it is perfect.
So, in my first attempt, I ended up filling the cups a little too full, and got lots of burnt cupcake all over my oven racks and the bottom of my oven.
I decided that with two pans, - I would only 1.5 my recipe and see what happens.
However, now that I'm at a MUCH lower altitude, I'm not sure if my very fluffy cupcakes were are result of the altitude, or because they weren't over filled. (Note I later realized it was probably because I forgot to add the baking powder - I'll post later on the finished product...maybe it doesn't need it)
Moral of the story - next time, I'll divide the batter for 1 recipe into both pans. I think it will be perfect.
Finally - for posterity's sake - here's the recipe:
1 c. butter
2 c. white sugar
1 T. vanilla
2.5 c. all purpose flour
2 tsp baking powder
1/2 t. salt
1 c. milk
(I hate this part - when I'm typing up the recipe and realize I forgot to add something...editor's note - I forgot to add the baking powder - maybe that's why they didn't explode on me this time!...I'll let you know how they taste)
Preheat oven to 350*
Grease and flour the pans
Mix flour, baking powder and salt, and set aside
In a large mixing bowl, beat butter and sugar until light and fluffy.
Beat in eggs, one at a time
Stir in the vanilla
Beat in flour mixture alternately with one cup of milk, mixing just until incorporated.
Pour batter into prepared pans - take care not to fill more than 3/4ths full.
Bake in preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. (At sea level, this only took 52 minutes).
Cool for 10 minutes
Invert pans onto cooling sheets and cool cupcakes an additional 10 minutes
Place cooking rack onto waxed paper and glaze (recipe below)
1/4 c. milk
3/4 c. white sugar
1/2 t. almond extract
Combine, and slowly drizzle over cupcakes using a spoon. Allow glaze time to dry/harden prior to serving.