Tasty Cupcakes just in time for Halloween
Years ago, my husband, my Mother n Law and I owned a bakery in Denton, NC Tasty Bakes. We had a blast but, unfortunately the economy didn’t support us enough to remain self-employed. So, ten years later I have now discovered Blogging & I am able to share my love for baked goods, party décor & cake decorating.
Today I want to share with you a simple cake recipe & icing recipe. I’m going to walk you through with lots of photos. I may come back later & do a more detailed decorating how to. If you are interested in something like that please comment & let me know.
When we had the bakery we definitely wanted a homemade (not frozen) cake. There is nothing worse than walking into a bakery & NOT smelling cake baking. However, we had to be able to easily switch between THREE bakers. As I said earlier our business consisted of my Mother N Law, my Husband & Myself. Choosing a method that would provide consistency in our quality was tricky. We chose Duncan Hines cake mix, we did NOT use their recipe. In choosing the cake mix it kept a consistency in our leveling, sugar etc. All of the things that determine the texture of your cake. So we decided this would be our foundation. To this foundation we added in Eggs, Oil & Sour Cream. This became our BASE recipe, from this we launched SOOOO many more recipes. I will continue to share throughout the year (seasonally)
So, in this demonstration you can see we chose a WHITE cake mix. you can use any flavor. The reason I went with white is because I wanted mine to mimic Candy Corn. If you are only making one recipe you would have to divide your batter into thirds & add food color to achieve this look. In my photos I am baking for a larger group so I simply used 3 mixes (white, lemon & orange) For the simplifying of the blog I’m going to talk about this as if it’s one recipe.
Cake or Cupcake INGREDIENTS:
Tasty Bakes bakery recipe
Cake mix of choice (Duncan Hines brand) DO NOT READ THEIR INSTRUCTIONS.
3 Eggs, large
1/2 cup oil
1 cup Sour Cream
- Preheat your oven to 325 degrees. I know the box says otherwise. Trust me, slow down your bake time. Your baked goods will be more moist & level on the top. The slower cook time reduces the muffin top.
- Prepare your muffin tin with liners. I generally use white liners & upon decorating set them into your cute papers. If you try to bake in the decorated ones they get greasy & ugly.
- In your mixing bowl add in your cake mix, eggs (white only), oil & sour cream. (NOTHING ELSE) for this recipe we are doing plain classic cake.
- Mix together using your whisk attachment. Start slow & gradually work your way up to a higher speed. mix a good 2 minutes.
- Using a dasher (ice cream scoop) fill your muffin tin about 1/3 full.
- Place in preheated oven & bake for 20-23 minutes. Testing at 20 minutes to see if you leave an indention when you touch the top of the cupcake. The cake, if done should spring back.
- Remove from oven & gently place on a cooling rack to cool.
Yield Approximately 2 dozen cupcakes
While the cupcakes are cooling we will move on to making the icing.
Tasty Bakes, icing recipe
In the mindset of keeping it simple I’m going to share a recipe using a 2lb. bag of Confectioner Sugar (XXX) This can be divided in half for a smaller recipe. ( You can also FREEZE for later use. To use from frozen allow to thaw to room temp put back in your mixer & whip. If it becomes too liquid just add more XXX sugar.)
1 – 2lb bag of Confectioner Sugar
14 oz – Crisco
10 TB milk
pinch of salt
THAT’S IT. Nothing else needs to be added to this icing. We have used this basic recipe for years. Later in another blog I will share modifications of this recipe for different flavors.
1.) Place Crisco in mixer bowl with your paddle attachment.
2.) Add milk & a pinch of salt to mixer bowl.
Turn mixer on low & stir these ingredients up the best you can.
3.) Slowly, SLOWLY add in your (XXX) sugar. Let it get incorporated before you try to add more. Once you have the entire 2lb. bag added & incorporated you gradually speed up your mixer. you want to go as high as possible & whip as much air into your icing as possible. This should mix for several minutes.
Once your icing has reached it’s peak consistency divide out & color to suit your design. I used Purple, Yellow, Black & Orange. We were creating a fun Halloween table scape.
Enjoy yourself in the kitchen. Always experiment different flavor combinations. Involve the kids. If you will start them young the kitchen is a great place to instill time management skills, math skills. Always, Always, Always encourage originality & creativity.
We had a blast creating this blog, taking the photos & eating our work. LOL
Photo Credits to Bailey O’Conner