What with all this heat making itself at home in the Midwest, I've been holed out in my apartment where there is plenty of cold water and a good AC system; it also means that I haven't been to the grocery store in ages. So, I girded up my loans (read with proper British accent) and headed to the store.
I arrived at the grocery store apparently at the same time as the entire population of Zion also arrived. It was a literal feeding frenzy, and once I managed to collect all of the items on my shopping list, check out, and put the bags in my car, I realized that I had to go back in to get sprinkles (it's a must-need, OK?) Yeah, I had to stand in line twice. Whatev.
I came home and unpacked everything, blasted the AC and became determined to make something delicious and perfect. The following is the result of such determination. Not too shabby if I might say so myself.
Vanilla Cupcakes with Raspberry Creme Filling
(Adapted from A Beautiful Mess)
Makes about 2 dozen cupcakes
2 1/2 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup vegetable/canola oil
2 cups water
2 teaspoons vinegar
2 teaspoons of vanilla extract
1 package softened cream cheese
1/2 cup raspberry jam
2 cups powdered sugar
1 1/2 cups softened butter
1 teaspoon raspberry extract
Preheat the oven to 350 degrees. If you have a smaller sized oven, then preheat to 325. Combine the dry ingredients in a medium sized bowl. In a separate larger bowl, combine the wet ingredients.
|Batter should look like this.|