This week is special, today is Halloween and believe me Halloween is HUGE in my neighborhood. There are numerous theatrical productions, a Halloween Walk, houses are decorated, the leaves are blowing and it’s a bit blustery today, I think it’s a perfect Halloween day! I do love Halloween, I get to watch my favorite horror flicks, hand out candy, do some baking and participate in the festivities. I decided to bake cupcakes to give to the children I know and that know me. Vanilla cake with chocolate cream cheese frosting. I used my go to yellow cake recipe, an original from my Mom and the best yellow cake EVER!! It’s like a cross between a regular cake and a chiffon cake. It’s very light and has a great crumb. I posted this recipe years ago on Food52 and it’s been made many many times over and is a very popular recipe. I made the cupcakes in three sizes, jumbo, regular and mini. The recipe made 12 regular size, 6 jumbo and 12 mini’s. That’s a lot of cupcakes, which is why I thought I would bring them to this weeks party, Fiesta Friday #40. Hope you enjoy and Happy Halloween!!!
The party this week is hosted as always by Angie @The Novice Gardener fresh from her big birthday bash last week and our lovely co hosts are Margy @La Petite Casserole and the fantastic Jhuls @The Not So Creative Cook (Jhuls honey. you are nothing if not creative)
Tender Yellow Cake
3 large eggs separated and at room temperature
1 1/2 cup sugar
2 1/4 cups cake flour
3 teaspoons Baking powder
1 teaspoon salt
1/3 cup + 1 tbs vegetable oil (I use canola)
1 cup whole milk (1 or 2% work also)
1 1/2 teaspoon pure vanilla extract
Pre-heat oven to 350
Prepare 2 9 inch round baking pans or cupcake tins, butter bottoms and line with parchment rounds, butter again bottoms and sides and dust with flour.
Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whiles are stiff and glossy. Set aside.
Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl if you are using a hand held mixer or into bowl of stand mixer fitted with paddle attachment. Add the oil and 1/2 cup of the milk and the vanilla. Beat for 1 minute on medium speed, mixture will be quite thick. I actually prefer to use a hand held mixer for this recipe.
Add the egg yolks and remaining milk and beat on medium speed for 1 minute.
Fold in egg whites and distribute into the baking pans. Bake for 30-35 minutes. Cool for 10-20 minutes in the pan then turn out onto cake rack to cool completely. NOTE: Adjust baking time if making cupcakes 15-20 mintutes.
Chocolate Cream Cheese Frosting
(Adapted from a recipe from Country Living)
8 oz softened cream cheese
8 oz softened unsalted butter
3 tbs half and half or milk
3 1/2 cup confectioners sugar
2/3 cup unsweetened cocoa
1 1/2 tsp vanilla extract
Beat cream cheese, butter and half and half until light and fluffy. Add confectioners sugar, cocoa and vanilla and beat until spreading consistency, smooth and creamy. If too thick add more milk a tsp at a time until it reaches the desired consistency. Frost your cake or cupcakes immediately.