Skip to content

Cupcake Party!

October 26, 2007

Our friend Lois is celebrating her 75th birthday tomorrow night with a party to which we are all invited.  What else could I bring to the festivities but 75 cupcakes?

Three kinds:  Texas Cupcakes (tiny little Texas Sheetcakes, with the signature pecan fudge topping); Buttermilk Spice Cake with Maple Cream Frosting, and the perennial Pink Lemonade–but updated with a new and fabulous cake, Italian Cream Cake.  (Recipes after the cut, natch)

We had a little party tonight to frost and decorate them all:  waffles and bacon for supper, then decorating.  The kids plied the sprinkle trade as remarkably as any artiste at Crumbs and Doilies; Little Sunshine sorting through the multi-colored sugar confetti to make color-coded cakes, Tuxedo Boy using sanding sugar with abandon, and friends R. and B. doing yeoman’s work with the piping bag. 

Afterwards, we recovered with coffee, baguettes, and some excellent hummus.  An evening’s work well-done.


Texas Sheet Cupcakes:  I used the Devil’s Food Cake you’ve seen before, plus this fabulous frosting recipe from Cooking Light’s 2001 Cookbook.

Texas Sheet Cake Frosting (enough for 30 cupcakes)
6 tablespoons butter
1/3 cup milk
1/4 cup cocoa
3 cups powdered sugar
1/2 cup chopped pecans
2 teaspoons vanilla

Combine butter, milk and cocoa in a saucepan.  Cook over medium heat, stirring constantly, till butter is melted and mixture is boiling.  Remove from heat, and stir in powdered sugar, nuts and vanilla.  Spread over warm cakes.

Buttermilk Spice Cake (from the Dallas Junior League Cookbook, Anniversary Edition)
Yield:  30 cupcakes
3/4 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
3 eggs
1 t vanilla
2 3/4 cup flour
2 tablespoon baking powder
1 teaspoon soda
1 tablespoon Penzey’s baking spice (or 2 teaspoons cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon allspice)
1 1/4 cup buttermilk

Cream butter and sugars.  Add eggs and vanilla and beat 5 minutes at high speed.  In another bowl, mix the dry ingredients well.  Add to creamed mixture alternately with buttermilk, just until mixed.  Spoon into 30 cupcake papers.  Bake at 350 F for 15-20 minutes.

Italian Cream Cake (adapted from the King Arthur Flour 200th Anniversary Cookbook)
Yield:  30 cupcakes
4 eggs
1 1/2 cup sugar
1 1/3 cup heavy cream
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
Beat the eggs until light and fluffy.  Add the sugar, cream, and vanilla and beat until it is very light and puffy and full of tiny bubbles.  In another bowl, mix the dry ingredients thoroughly.  Stir them gently into the egg and cream mixture.  Spoon into 30 cupcake papers, and bake at 350 F for 15-20 minutes.  Cool thoroughly and frost with Pink Lemonade frosting.

2 Comments leave one →
  1. Jo Fothergill permalink
    October 26, 2007 10:09 pm

    i like the look of those cupcakes … i think they will be a yummy addition to the party …

  2. melyndahuskey permalink*
    October 29, 2007 10:23 pm

    They were quite popular, I’m happy to say!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: