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Old-Fashioned Cupcakes Recipe - Learn how to make cupcakes from scratch, including a homemade cupcake frosting, from Paula and her good friend Cheryl Day of the famed Back in the Day Bakery.
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Old-Fashioned Cupcakes Recipe: https://www.pauladeen.com/recipe/old-fashioned-cupcakes/
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#pauladeen #blastfromthepast
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0:02
Cheryl makes cupcakes like you've never had
0:07
since your mama made them.
0:08
- Oh, thank you Paula.
0:09
- And so you're gonna share
0:10
that recipe with us, aren't you?
0:11
- Absolutely.
0:12
You ready?
0:13
- [Paula] I am so ready.
0:15
- Okay.
0:16
Well, let's come on down here.
0:17
- Okay.
0:18
This is a real simple recipe.
0:20
We're gonna start with cake flour.
0:22
- Here's your knife if you want it.
0:23
- Oh, thank you.
0:24
That's perfect.
0:25
- All right, so cake flour.
0:26
And that's a fourth
0:27
of the cup. - Yeah, I mix two...
0:28
Actually, what we're gonna end up with
0:30
is one and three fourths cup.
0:34
- Oh, okay.
0:35
So we have to have every one of the measuring cups
0:38
to measure out that one, don't we?
0:39
- Right, exactly.
0:40
I have found that the all-purpose flour
0:43
will add that stability that I want
0:46
but at the same time the cake flour
0:48
will give it that fluffiness.
0:50
- Well, that's what I was gonna ask you.
0:51
I have never mixed flours like that.
0:55
So good.
0:56
That's the best of both worlds.
0:59
- So there is one
1:00
and three fourths cup. - So one and three fourths cup
1:02
of cake flour.
1:03
- That is correct.
1:04
And then we're gonna do one and a fourth cup
1:08
of our all-purpose flour.
1:11
All right.
1:12
So that's my one.
1:13
And Paula, if you would for me,
1:15
we're gonna need two cups.
1:16
And I know this is gonna be unusual
1:18
'cause you're so used
1:18
to creaming the butter first.
1:19
- Yeah.
1:20
- But right in the bowl
1:21
if you can measure me two cups of sugar.
1:24
- Sugar?
1:25
- Hm-mh (affirmative), just dump it right in the bowl.
1:27
- So we've got our two flours...
1:29
- Two flours.
1:32
- And our two cups of sugar.
1:34
- And then I'm gonna need a tablespoon of baking powder.
1:37
- Okay.
1:38
- I like to use the cake flour for this.
1:40
It's not self-rising 'cause I wanna add in
1:43
the leavening to this particular recipe.
1:45
- Okay.
1:46
- Just dump it right in.
1:47
- Tablespoon of baking powder.
1:48
- And then we need three fourths teaspoon of salt.
1:53
- (indistinct) and a quarter.
1:56
- Now let me tell you a tip.
1:58
I was taught how to...
2:00
I would sift everything.
2:01
That's how my grandmother taught me
2:02
how to do 'cause for lighter cakes,
2:04
I found if I've turned that on
2:07
I'm still getting that lightness
2:09
and kind of getting it mixed.
2:10
So I've just... - Just incorporating
2:12
the flours.
2:12
- Incorporating and then incorporating some air
2:15
into it that way.
2:16
So then next we're gonna add the butter.
2:19
And we've got two sticks of butter cubed
2:22
at room temperature.
2:23
And then we're gonna add that in
2:25
just a little at a time.
2:27
- [Paula] This is so different.
2:28
- [Cheryl] Isn't it?
2:29
- But I think I'm gonna like this.
2:31
Now, I wonder if I can use this technique
2:33
with pound cakes....
2:34
- You can.
2:35
You can use it really with any
2:36
of your butter recipes, butter cake recipe.
2:38
- I am gonna try the next time I'll make the pound cake.
2:41
- Okay.
2:42
- Cheryl, you and I have so much in common.
2:44
- I know it.
2:45
It's something and you have been
2:47
such an inspiration for me.
2:48
- Cheryl trained in her grandmother's kitchen,
2:52
the same way as I did.
2:53
We have no formal training.
2:55
- That's correct.
2:56
- And you started Back in the Day Bakery
2:58
at the same age that I started the Bag Lady.
3:00
- I know.
3:01
- And we're not say what... - 42 years...
3:03
(laughing)
3:06
- So, look how that's cutting it in.
3:08
And basically what we wanna do
3:10
is we wanna get it all in there
3:11
but we want the butter to be coated with the flour.
3:14
We're gonna need to put four eggs, one at a time.
3:17
- Okay.
3:18
And I kinda like to crack my eggs in a separate bowl.
3:20
- I do too.
3:21
You never know what you're gonna get.
3:22
- Yeah.
3:23
So I can just kinda check them out.
3:25
- Let's see how it's starting to pull together now.
3:27
- Yeah.
3:28
All you cake bakers out there,
3:29
I think you're gonna love this method.
3:31
- It's almost as easy as cake mix, isn't it?
3:33
- Oh, it is easier. - But from scratch.
3:35
(slow music)
3:38
- Okay, the last one.
3:40
- All right.
3:41
I'm gonna turn that off.
3:42
And Paula if you would just put,
3:44
I like to put a teaspoon of a vanilla
3:48
and right in our milk
3:49
'cause that kind of saves you a step.
3:51
- I do that sometimes too.
3:52
- Yeah, that's good, good vanilla.
3:54
- There we go.
3:55
- All right.
3:56
And so then just a little at a time
3:58
I'm gonna go ahead and add
4:00
just a little bit of the milk.
4:04
- Starting to look like a batter Cheryl.
4:09
- [Cheryl] Okay, I think it's done.
4:11
- I think so too.
4:12
It's a beautiful batter.
4:13
- Thank you.
4:15
Then we're gonna scoop that into our muffin cups.
4:21
- Cheryl, every cupcake you make in that bakery
4:23
is made by this...
4:24
- Made from scratch.
4:26
I don't use any mixes.
4:28
We've just been committed to doing that.
4:30
- Well, you know that's why people appreciate you so much.
4:33
- Can you help me scoop (indistinct)
4:34
- I sure will.
4:35
And you know what?
4:36
This is a great way to measure them out.
4:38
- I think so.
4:39
- So you do a level scoop.
4:41
- I do a level...
4:42
Well, I just wanna make sure its about...
4:43
- What ounce is this?
4:45
- [Cheryl] I think it's about three ounces.
4:46
- That's what I thought.
4:48
About three ounces.
4:50
That's just perfect
4:52
'cause you don't want some cupcakes mounded up
4:55
then some flat.
4:57
- Exactly.
4:58
- So, great way to measure.
4:58
- So we're all set.
4:59
So shall we pop these in your oven here?
5:01
- Absolutely.
5:02
- Okay, I'm just gonna put these at 325.
5:05
It takes about 17 minutes or so.
5:09
- 325, about 17 minutes.
5:13
We are fixing to have some fabulous cupcake show.
5:18
- Finally, we started the show with these cupcakes
5:21
and we're gonna end the show with these cupcakes.
5:24
- This is just your simple butter, confectioner's sugar.
5:29
- Icing what then we all love. - They're all vanilla.
5:30
Right.
5:31
But what I wanted to show you,
5:32
I don't like those sprinkles
5:35
that you just get those stock colors.
5:37
So...
5:38
- I don't either.
5:39
- I remembered that my mom used to make
5:41
these little candies
5:42
and turn them with pastel colors.
5:45
So I said, why couldn't I do the same thing with sprinkles?
5:48
So all I did Paula,
5:50
I'm gonna let you fill up a little bag.
5:53
These are just plain white.
5:55
- All right.
5:56
Now, where can everybody get these?
5:58
- There's a lot of places online that you can get them.
6:00
Just look for white sprinkles.
6:03
- Is that enough?
6:04
- That's good.
6:05
Yep, that's perfect.
6:07
All right.
6:08
So now here's the little secret.
6:09
This is also something they can order online.
6:12
It's just a powdered food coloring.
6:14
- I've never heard of a powdered food...
6:16
- Rather than a (indistinct)
6:17
but I mean to tell you, this goes a long way.
6:20
- It does.
6:20
- All you have to do is (indistinct) .
6:22
(sneezes)
6:23
(laughing)
6:24
- I was just funning you.
6:26
(laughs)
6:26
- All you need to do is put a little drop in there.
6:30
Like you said a little bit
6:31
goes a long way - goes a long way.
6:32
- and then you can always come back.
6:34
Just close it up.
6:35
And Paula, all you do is shake it.
6:37
(nylon paper rustling)
6:39
- Well, look at that. - Well, that's a pretty color.
6:40
See, that's perfect.
6:41
- That's perfect for a baby shower for a little boy.
6:45
- Then I brought these little things.
6:47
These are just little flowers to go on
6:48
and I thought we'd have ourselves
6:50
a little decorating party.
6:51
- [Paula] Oh my goodness.
6:53
- I'll let you sprinkle into whatever you want to.
6:55
But I wanted to show you one last little trick.
6:58
Now, you know I taught myself how to decorate these.
7:02
So they look a little bit different.
7:03
Let me scoot around here.
7:04
- Beautiful colors.
7:08
- All you do is take them
7:09
and then I just do a little,
7:12
just try to make it look like a rose,
7:14
a little dark in the middle.
7:16
And then you just kinda go around with the petals like that.
7:21
- It's beautiful.
7:23
Oh, that's beautiful, I wanna try.
7:25
You know I wanna try.
7:30
(laughs)
7:31
- To get you're little...
7:32
- Get up there.
7:34
You're gonna turn it?
7:35
It's not time to turn yet?
7:37
(laughs)
7:39
- There you go.
7:40
See that's cute.
7:41
It looks like a little flower.
7:42
- It looks like a little homemade brows.
7:45
- All you do is stick your little leaves on there
7:48
and who's gonna tell you this' not a rose?
7:49
- But yours is much more beautiful than mine.
7:51
- I think yours is...
7:52
- But I think I could get there eventually.
7:55
Look, I'm gonna use some plain ones and (indistinct)
8:05
Well, I'll taste.
8:07
I'll get rid of this flower.
8:08
(laughs)
8:10
- Shall we finally have a cupcake?
8:13
- To Cheryl Day and Back in the Day Bakery.
8:18
Bring the bakery to your house.
8:23
(hamming)
8:24
(laughing)
8:28
Hey, y'all, it's Paula Deen.
8:30
Now, if you enjoyed this video, be sure to like it
8:34
and click the subscribe button as well as the notification
8:38
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8:41
Love and Best Dishes Y'all.
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