Vintage Recipe- Starlight Cupcakes with Penuche Frosting

I've been thinking to myself for quite sometime now about how I want to start having more regular weekly posts, especially for recipes. I do love to bake, and I share my recipes on this blog as often as I remember to snap a picture of my food! What was holding me back was the fact that a lot of blogs I enjoy also do regular weekly recipe posting, and I don't really want to come off as a copy cat! In my quest to rediscover the Better Homes and Gardens cook book I grew up with as a child, I have been accumulating some pretty neat Vintage recipe collections.

So I thought I'd introduce to you my new weekly segment, "Vintage Recipes"! I hope to bring to you some inspiring recipe choices, but also ones that are fairly easy. I am a working mother attending college, so time is always important, as I'm sure it is to all of you as well. This first recipe is an adaptation from Betty Crocker's Cookbook New and Revised Edition (1969, 1978). The best part, now including microwave recipes- ooooh.
The Recipe is for Starlight Cake, which I made into mini cupcakes. This was the time consuming part. It is not a quick and easy feat to pour batter into the mini pan, but I just got it and was dying to use it.


Starlight Cake

Ingredients:
2 cups all purpose flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 cup milk
1 teaspoon vanilla
3 eggs

Heat oven to 350. Grease and flour pan. (13x9x2, or 2 8-9in rounds, or cupcake tin) Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high, scraping bowl frequently, 3 minutes. Pour into pan(s). (Fill cupcake tins 1/2 full)
Bake until wooden toothpick inserted in center comes out clean. Oblong pan, 40 to 45min, layers 30-35min. (My mini tin took 13min). Cool; frost.

Penuche Frosting
Ingredients:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Heart butter in saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 min. Stir in milk, heat to boiling. Remove from heat and cool until lukewarm. Stir in powdered sugar gradually. Plan pan of frosting into a bowl of ice water, beat until frosting is smooth and spreadable. If frosting becomes too stiff, heat slightly stirring constantly.

I frosted my cupcakes using the cookbook's "twirl" method. It helped speed up the frosting of so many little cupcakes! Enjoy. XO. K.