Bonnie Butter Cupcakes from Middle School Home Ec

I had to make cupcakes for my son's birthday and he decided that he wanted white or yellow cupcakes.  This is the first year for this because every other year he has asked for chocolate.  Being that the numbers of cupcakes are rising every year, this year I needed 30 for school and 30 for his party so the easier and the cheaper, the better.  I wasn't buying box mix to make that many because I would need like 4 or 5 boxes!!! 

I decided to pull out the old cookbook and see what choices I had.  I went through the whole cake section and only found two white or yellow cakes!!  I was amazed that the only choices were recipes from my home ec teacher in middle school but knowing that I had made these, I decided to do a taste off to see which my family liked better...but my husband said, he is 7 and he gets what you make.  Good point.  I picked one recipe and went with it!!  The winner was: Bonnie Butter Cake!!!!

I got out all the ingredients and went to town making a double batch.  Silly me, I called my mom at the same time and she gave me the same fear filled speech to not make a double batch because some recipes aren't meant to be doubled.  Funny because she uses margarine instead of butter in all recipes and takes out the salt because she doesn't like salt but she refuses to double a recipe.  Well, this one better be or I won't get the cupcakes done in time so I forged ahead with my plan... it doubles fine just in case you were holding your breath.

I mixed the margarine, sugar, eggs, and vanilla in my mixer until fluffy.

I measured the flour and laid it out on the flour container lid.  I refuse to dirty another bowl by combining the dry ingredients but that is just me being stubborn.  When I measured out a few cups, I put the baking powder and salt on top so that they would be added together.

I measured out part of the milk and set it out on the counter.

I mixed alternately with the milk into the batter which was even better since I doubled it and it was getting close to the top of the bowl as I went further.

When the milk was added it was thinner.

Then, when all the ingredients were gone, it was done.  It was a little thicker then store bought mixer but not super thick.

I put them in cupcake tins with the paper inserts because they were going to school and the birthday party.  It is the only time that I use the paper inserts because I hate how much cupcake you loose to the paper but it way better because the kids put them on the table and you don't have to worry about plates or napkins at school.  I know that I have another metal muffin pan somewhere but I couldn't find it so I used the two 6 count muffin pans and my 12 count muffin pan.  It worked out well because I only baked 12 muffins at the time.  With the paper inserts, the cupcakes were easy to pop out and put in the next batch after they cooled.

The recipe called for making a cake and I was making cupcakes so I didn't know the exact baking time but I took them out as soon as they started to brown a little at the sides.  I started the timer at 15 minutes but that wasn't long enough.  I think that they were closer to 20 minutes but I watched each batch like a hawk so I am not 100% sure.  Because there was only baking powder, I knew that they were going to be lighter in color.  They came out looking like this!

My husband and I split one hot out of the oven and he said that it tasted just a step above corn bread in sugary-ness.  I didn't disagree.  After the party, I realized why!  These cupcakes are way better to rest in a sealed container over night or longer for the top to get nice and soft and the cupcake to settle.  I made really sweet icing to balance the cupcake so I am sure that the kids liked them.  They were way better for me without the icing out of the sealed container.  I made cream cheese icing so stay tuned for recipe coming soon.  I hope you try them for yourself!!!  Let me know what you think!!

 

Bonnie Butter Cake

2/3 c margarine or butter, softened
1 3/4 c sugar
2 eggs
1 1/2 tsp vanilla
2 3/4 c flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 c milk

Heat oven to 350 degrees. Grease and flour oblong pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans or cupcake tins.
 Mix sugar, butter, eggs and vanilla until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan (s).Bake until wooden pick inserted in center comes out clean, oblong 45-50 minutes, layers 30-35 minutes, cupcakes 20-25 minutes; cool 10 minutes and remove.

**Best if served after resting at least a day.