These few things appeared in my little life within a short time period:
- a new cookbook arrived from Amazon
- we celebrated two family birthdays this week
- my sister-in-law gifted me a gorgeous cupcake liner and pick set
- my niece and favorite baking partner booked an unexpected afternoon visit
I took this to mean only one thing – time to bake cupcakes! I used the classic recipe from The Back in the Day Bakery Cookbook and can honestly say they’re the best Sydney and I have EVER made and probably the best we’ve tasted. You have to try them! Authors/bakers Cheryl and Griffith Day really know their stuff. Here’s their recipe:
“Old Fashioned Cupcakes (with Buttercream frosting)
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1 3/4 cup cake flour (not self-rising)
- 1 1/4 cup unbleached all purpose flour
- 2 cups sugar
- 1 tbsp baking powder, preferably aluminum free
- 3/4 tsp fine sea salt
- 1/2 pound unsalted butter, cut into 1/2 inch cubes at room temperature
- 4 large eggs, at room temperature
Position a rack in the lower third of the oven and preheat to 350F degrees. Line 24 cupcake cups with paper liners.
In a large measuring cup or a small bowl, mix together the milk and vanilla, set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine both flours, the sugar, baking soda and salt and mix on low speed for 2-3 minutes, until thoroughly combined. With the mixer on low speed, add the cubed butter a few pieces at a time, mixing for about 2 minutes, until the mixture resembles coarse sand.
With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. Turn the speed to low and gradually add the milk and vanilla, then mix for another 1-2 minutes.
Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling each baking cup about 2/3 full. Bake for 20-25 minutes, until a cake tester inserted in the center of a cupcake comes out clean. Let cool for at least 20 minutes. Makes 24.
- 1/2 pound unsalted butter, at room temperature
- 6-7 cups confectioners’ sugar
- 1/2 cup whole milk
- 2 tsp pure vanilla extract
- liquid gel food coloring (optional)
In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium speed until light and fluffy, 2-3 minutes. Add 2 cups confectioners’ sugar, the mill, and vanilla and mix on low speed until smooth and creamy, 2-3 minutes. Gradually add up to 3 cups more sugar, mixing on low speed, until the frosting reaches the desired light and fluffy consistency, 3-5 minutes.
If desired, to tint the frosting, add a drop or two of food coloring to the frosting, mixing well; add more coloring as necessary until you reach the desired shade. If you want multiple colors, scoop the frosting into several bowls, then add the food coloring. The frosting can be stored in an airtight container at room temperature for up to 2 days. To frost the cupcakes: using a spatula or butter knife, spread the tops of the cupcakes with swirls of frosting. Top with sprinkles if desired. The cupcakes can be stored in an airtight container at room temperature for up to 2 days. Makes 6-7 cups.”
Sydney did all of the icing and decorating herself. The girl’s got some mad skills and I really do hope we’ll have a shop together someday! I asked her how she learned all the fancy piping and flowers and she said “Cake Boss, aunty”.
Now, about the cookbook. I ordered it on a whim after hearing about this nostalgic bakery in Savannah, Georgia that’s decorated with tons of vintage touches and bakes classic treats and savouries. I highly recommend the book, it’s absolutely beautiful, full of do-able recipes and great tips. You can tell how much this husband and wife pair love to bake and share with their community. I may have to add a visit to ‘Back in the Day Bakery’ to my bucket list. Road trip anyone?….I’ll bring the cupcakes!