Cupcake Recipes

Grandma's Old-Fashioned Recipes For Cupcakes Are The Best

Hint Of Lemon Cupcakes

2 cups sugar
3/4 cup butter
3 eggs
3 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 cup milk
Pinch of salt
Enough lemon juice to flavor

Beat the butter and sugar to a cream. Add the eggs well beaten, then the milk in which the soda has been dissolved. Add the flour with the cream of tartar and a little salt sifted together. Beat all together well, and flavor with lemon to suit. Bake in a fairly quick oven.

Almond Afternoon Tea Cupcakes

1/2 cup shortening, 1 cup white sugar, 2/3 cup milk, 1 teaspoon almond extract, 2 cups pastry flour (or 1-3/4 cups bread flour), 3 teaspoons baking powder, 1/2 teaspoon salt, 3 egg whites (well beaten).

Cream shortening, add sugar and continue creaming until light. Sift flour, measure and sift with baking powder and salt, then add alternately with milk to first mixture. Add the almond extract. Fold in stiffly beaten egg whites. Bake in greased square tin in moderate oven (375°F) for 20 minutes.

When cold, cut in triangles, squares, rounds, or fancy shapes suitable for the occasion. Or, bake in fluted paper cupcake cases or small muffin tins. Ice the teacakes before serving.

This is a great afternoon tea recipe for making fancy tea cakes.

Icing Recipe For Afternoon Tea Cupcakes (Above)

4 level tablespoons butter, 2 cups icing sugar, 4 tablespoons milk, 1 teaspoon vanilla.

Cream butter thoroughly, gradually add sugar and milk alternately; add vanilla flavoring and beat until quite smooth.

Divide icing mixture into 3 parts. To 1st part add 2 drops red food coloring to make delicate pink. To 2nd part add a little melted chocolate. Leave 3rd part white.

Spread icing thickly and evenly on cakes and decorate the pink by rolling in shredded coconut; roll the chocolate in finely chopped walnuts, placing a red maraschino cherry in center. Finally, roll the white in chopped pistachio nuts; or use almonds, blanched, delicately browned in oven, and rolled fine with rolling pin.

Two cups of sugar, one cup of butter, one cup of milk, three cups and a half of flour and four eggs, half a teaspoon of soda, large spoon cream of tartar.

Stir butter and sugar together and add the beaten yolks of the eggs, then the milk, then flavoring and the beaten whites. Put cream of tartar in flour and add last. Bake in buttered cupcake tins, or drop the batter, a teaspoonful at a time, in rows on flat buttered tins.

To this recipe may be added a cup of English currants or chopped raisins; and another variety of cake may be made by adding a half cup citron sliced and floured, a half cupful of chopped almonds and lemon extract to flavor.