So guess what? I actually had the pleasure to make not one but TWO birthday cakes this week! Lucky me! This one was for a coworker who was having a very big birthday and I used the opportunity to recreate one of my favorite cake experiences from childhood, only this time without the boxed mix.
What is it? Funfetti? Oh, if only I’d found the internet recipe for that! No, it was the classic ultra moist yellow cake (just like what comes out of the box!) with chocolate fudge frosting. The recipe is compliments of smitten kitchen (if you can’t tell, I really love her website, and hope she continues with all of her baking after she has her baby next month!).
Since this cake had to travel though–under the harbor and around the beltway and across the quarter mile expanse of parking lot at work–I decided to go for cupcakes instead of a traditional sheet or layer cake. They just travel better, and who can resist them?
I’m happy to report that the recipe made an unbelievable 30 cupcakes! This led to a bit of a cupcake timing disaster for me, since I was only planning for two batches, not three and therefore nearly missed a lunch date as a result. But in the end all was well, and the icing recipe produced more than enough icing, so I was able to ice generously and create those sweet little cupcakey domes, complete with a swirl.
I’m also happy to report that everyone at work LOVED these. And who am I kidding, I loved them too. I had my doubts about the icing at first–have you ever heard of an icing made with sour cream?–especially when it turned out well, a little sour. A night in the fridge seemed to mellow the flavor out, creating a perfect icing that really was like a layer of fudge spread on top of the perfect yellow cake. A yumlish remix, if I do say so.