Tomorrow (Sunday) my biggest girl turns 10. She’s got swimming practice and a soccer game, back to back, and no desire to skip either. What she wants, instead, is to bring treats for her teammates.
I thought we’d accomodate by picking something up at the grocery store on our way. That’s a lot of kids!
But she was thinking homemade. She’d even looked up recipes.
Well, it is her birthday. And her birthday list is so humble and dear it includes requests for kiwi, mango, and pomegranate. (Done!) She’d also like books: a thesaurus, horse books, soccer books, fantasy books, and Shakespeare plays.
So we spent the afternoon, with a friend, making a quadruple batch of cupcakes from scratch. Quite the cupcake factory. Recipes posted below.
Boston Cupcakes (adapted from Fannie Farmer)
makes 50+ large cupcakes
Cream 20 tbsp of butter. Slowly add and beat in 4 cups of white sugar. When it’s nice and fluffy, add in 8 eggs, one at a time, and beat. Add and mix in 3 tsp vanilla.
In a separate bowl, sift together 5 cups of flour, 8 tsp baking powder, and 1 tsp salt.
Add dry mixture by cups to wet, mixing all the while (we used a standing-mixer).
Add and mix in 2 cups of milk.
Line cupcake trays with papers and fill each cup about two-thirds with batter. Bake for 20-25 minutes at 350.
In a double boiler, melt 4 ounces unsweetened chocolate with 4 tbsp butter and 2/3 of a cup of milk. Cool to lukewarm and add 4 cups of icing sugar (at least) and 2 tsp vanilla. Add icing sugar slowly, beating all the while, until you reach the desired consistency. Makes more than enough.