Welcome to Self Soul Space! This blog is designed to bring you healthy lifestyle tips. A true healthy lifestyle, embodies a healthy mind, body, spirit, and environment. Thanks for stopping by to check out my way of living.

Thursday, July 4, 2013

Happy Independence Day!!

Happy Independence Day!  For the holiday and as a part of summer learning, the girls and I made a sweet treat to celebrate our country's independence.  A few months ago, I officially stop buying boxed cake mixes, and starting making all of my baked treats from scratch.  We turned my basic yellow cake recipe and turned it into Red-White-Blue cupcakes!!
Is this recipe healthy?  No, not really, but I've always encouraged treating yourself every once in a while, if you practice healthy living religiously.  Here's the recipe for my yellow cake (adapted from Better Homes & Garden Cook Book), and the directions to turn it from a drab yellow cake to a fab patriotic cupcake!

My Yellow Cake Recipe
Makes 24 cupcakes, 2 8" or 9" round cake layers, 1 13x9x2 sheet cake
Time: 20 min prep, 20 min bake, 60+ min cool

3/4 c unsalted butter, room temperature
3 eggs, room temperature
2 1/2 c all purpose flour (organic)
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 c sugar (organic cane sugar)
1 1/2 tsp vanilla extract
1 1/4 c milk (organic skim)
Food coloring (red & blue)-optional

  1. Preheat oven to 375. Allow butter & eggs to come to room temperature (about 30 min).  If making a cake grease cake pans & lightly flour, or line muffin tin with cupcake liners. Set aside.
  2. In a medium bowl, stir together flour, salt, baking powder. Set aside. 
  3. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for about 30sec. 
  4. Gradually, add in sugar, about 1/4 cup at a time, and continue beating until all is well combined, about 2 minutes.
  5. Add 1 egg at a time, while continuing to beat.  Then beat in vanilla.
  6. Now beating on low, alternate adding flour mixture and milk, until all ingredients are mixed well.
  7. Separate batter into cake pans, or cupcake liners.
  8. Bake in oven: 20-25 min for 9" pans, 30-35 min 8" pans, 25-30 min for 13x9 pan, 20 min for cupcakes- half way through cupcake baking, I reduced temp to 350 for puffy cupcakes.
  9. Cool for 10 minutes in pans, then remove to wire racks and cool completely
  10. Frost with desired frosting. (We used cream cheese frosting, cream cheese, butter, vanilla, powdered sugar)
*if making red/white/blue, at step 7, separate batter equally into 2 additional bowls (leaving some in original  bowl for white) and add food coloring until desired color is reached.  Then layer batter red first, then white, then blue filling liners 3/4 full.  You could also do whatever color you desire, rainbow, pink & white, red & green for Xmas... Just spread batter among the same bowls as colors.


I hope you enjoy them as much as we did making them!!!

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