Big Man Bakes Old School Cupcakes Recipes

BIG MAN BAKES RUM RAISIN CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners.
• Chop the raisins and place in a bowl. Add the baking soda, and then stir in the boiling water. Let stand for 30 minutes.
• Add the flour, cinnamon, and salt to a bowl. Cream the butter in a large bowl with an electric mixer on medium speed. Gradually add the sugar, mixing until light and fluffy. Add the eggs and egg yolks, 1 at a time, mixing after each addition, and beat until light and fluffy. Add the lemon juice, vanilla extract, rum flavoring, and rum. Add the flour mixture alternating with the raisin mixture, beginning and ending with the flour mixture. Pour into the cupcake liners and bake until light brown on top, 12 to 13 minutes. Cool before frosting.
• Cream the butter in a large bowl with an electric mixer on medium speed. Add the vanilla and salt. Alternate adding the powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached.

OLD FASHIONED CUPCAKES

Steps:

• Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
• Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
• Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
• Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Cool and decorate with Old Fashioned Frosting.
• Frosting: Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
• *Cook's Note: Add more sugar to get this consistency.