Friday, May 20, 2011

Have Your Cake and Eat It, Too!

The humble cupcake isn't so humble anymore. The staple of bake sales of the past has become a fashionable and profitable food.

Our trip to Omaha included a stop at Jones Bros. Cupcakes. The owner competed on last season's Cupcake Wars on the Food Network. I don't know why I love that show. Having to make a thousand cupcakes in 90 minutes would give me an anxiety attack, even if there was the chance for a $10,000 prize in the end ... maybe especially if there was a $10,000 at stake in the end. That's pressure!

The Jones Bros. Cupcakes guy didn't win, but Jill and I still wanted to check it out.

The ones we bought were (clockwise from upper left): red velvet, caramel apple, strawberries and cream, sweet and salty, maple bacon and tiramisu.

I won't tell you how ridiculously expensive they were (especially for someone who is perfectly capable of baking her own cupcakes.)

But it was still fun to check out the interesting flavors and peruse their bakery case.

Back to reality, though. Even though their Strawberries and Cream cupcake was light and tasty, I am also known for Strawberry Cake. My fame hasn't spread to Cupcake Wars or anything, but I'm the go-to girl for strawberry cake at our church.

Though I usually make it in a sheet cake pan, the batter could definitely be used for cupcakes.

Even better than the cake is the strawberry icing that goes on top. Strawberry Cake was the flavor I was assigned for our minister's baby shower last weekend.

So, whether you use it for cupcakes or for sheet cake, it's a great one to add to your recipe box.

Strawberry Cake
1 box white cake mix (I always buy a good-quality cake mix to start with)
1 box strawberry gelatin
3 tbsp. flour
4 eggs
3/4 cup water
3/4 cup oil
3/4 cup frozen strawberries in syrup (thawed)

Mix all ingredients together until well blended. Pour batter into a prepared sheet cake pan. Bake at 325 degrees for about 25 minutes or until cake tests done.

Strawberry Icing
4 cups powdered sugar
1/2 cup butter, melted
1/4 cup frozen strawberries in syrup (thawed)

Mix all ingredients together until well blended (you can add a touch of milk if it's too thick or more powdered sugar if it's too runny: Use your own judgement). Ice the cake after it's thoroughly cooled. (If you're in a hurry, you can ice it when it's still warm. The frosting is just a different texture.)


Looking for a chocolate cupcake recipe? Try this!

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