.................. Cooking with Barry & Meta: Good Olé Vanilla Cupcakes w/ Strawberry Swirl Frosting

Good Olé Vanilla Cupcakes w/ Strawberry Swirl Frosting — More 90th birthday party fare

As I was selecting recipes for Mom's 90th birthday party, I immediately thought of recipes that had appeared in my monthly columns that used to appear in the Reflector Chronicle. Of course, I can't think of cupcakes without thinking of Nicki Danner-Anderson, a former Abilene resident who owns The Cupcake Café in Arizona.

I thought those Good Olé Vanilla Cupcakes would be mighty good topped with Dee Robinson's Strawberry Swirl Frosting.

Lots more of Nicki's and Dee's recipe are still available in the Home Cooking cookbooks sold at the Dickinson County Heritage Center. (Dee's recipes are in the 2nd edition; Nicki's appear in the 10th edition.)

My cousin and Mom before the party started.

Niki's Good Olé Vanilla Cupcakes Yield: 26-30 cupcakes

2 ⅓ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 eggs

1 cup vegetable oil

1 cup buttermilk

1½ teaspoons vanilla

1 1/3 cups granulated sugar

1. Preheat oven to 350°. Line cupcake/muffin tin with paper liners.

2. Mix together flour, baking soda, and salt and set aside.

3. In a medium/large mixing bowl combine eggs, oil, buttermilk, vanilla, and sugar. Mix until well combined.

4. Add dry mixture and mix until no lumps appear.

5. Fill cupcake liners ⅔ full and bake for 14 to 16 minutes or until toothpick inserted comes out clean.

Above: Ready to go in the oven.
Below: Just out of the oven.

6. Cool completely on wire rack before frosting

Dee's Strawberry Swirl Frosting Yield: Enough to frost a two layer 9” cake or one 10” tube cake

2 egg whites, unbeaten

1 cup granulated sugar

Dash salt

⅔ cup frozen strawberries, thawed & drained.

Garnish: fresh strawberries, if desired

1. Combine all ingredients in top of a double boiler.

2. Beat 1 minute with electric mixer.

3. Place over boiling water; beat constantly about 7 minutes until frosting forms peaks. Remove from boiling water.

Above—Just beginning to beat the mixture over boiling water with a portable electric mixer.
Below—The mixture lightens, expands and becomes fluffy, and soft peaks form after 7 minutes.

4. Beat until of spreading consistency, about 2 minutes.

Stiff peaks indicate that the frosting is ready to ice the cupcakes

5. Frost cupcakes.

I added the frosting to a large pastry bag, snipped off the end and then swirled the frosting onto each cupcakes.

THE CUPCAKE DISPLAY!

Other cupcakes for her party included:

Pineapple Upside-down Cupcakes

Mom's Chocolate Cupcakes with French Silk Frosting

Luscious Lemon Cupcakes with Tangy Lemon Frosting

Recipes without photos . . .