I had to look up a white cake recipe (posted at the bottom). One that had the right ingredients to make sure the batter would be super thick. It had 4 egg whites which was perfect. The recipe was a pain in the ass because you have to sift the dry ingredients 3 times. THREE times. I had to alternate it back and fourth from bowl to bowl when dumping it back in the sifter.
Then you have to prepare the meringue in a separate bowl. THEN in another bowl you have to cream the butter mixture together. Between all this you also have to alternate milk and sugar in the meringue and butter mixture while you beat both.
Yea....it's a pain but the good white cake recipes are all like that. You don't want to buy a box mix because that batter is too runny. You need a stiff batter if you want to do a row of colors without them bleeding into each other.
Then you have to prepare the meringue in a separate bowl. THEN in another bowl you have to cream the butter mixture together. Between all this you also have to alternate milk and sugar in the meringue and butter mixture while you beat both.
Yea....it's a pain but the good white cake recipes are all like that. You don't want to buy a box mix because that batter is too runny. You need a stiff batter if you want to do a row of colors without them bleeding into each other.
I already had the snow cone cups and straws as I do have a snow cone machine. So that is why when I saw that pic above I knew what I was going to do! Besides....those little cups are not big enough for my massive snow cones and those tiny straws yea right. I need like a super fat smoothie straw.
Anyway! I used neon food coloring. The only food coloring I will use since I discovered it. I was all out of pink so I had to go with making a green apple color, the standard purple and blue.
Anyway! I used neon food coloring. The only food coloring I will use since I discovered it. I was all out of pink so I had to go with making a green apple color, the standard purple and blue.
Once I made my batter I separated it into three bowls and dyed them each a different color. I tried to scoop it in the cups with a spoon putting the colors side by side. I obviously failed. It looked awful.
So I put the batter in piping bags. Which I should of done in the first place DUH!
Came out much better once I piped the batter in. As thick as the batter was it did not budge at all. I was able to line them all up. I did a little bit first in all 12 of the cups. I wanted to make sure I had enough to disperse evenly. Then I went back over each color with more to fill the cups almost all the way to the top.
Like so...
I bought a cake tester in one of those strip mall kitchen shops. Best $1.99 spent! It's a long metal thing that is long enough for the thickest cakes to test when done. No more small toothpicks getting lost in your cake!
Once done I removed the cupcake wrappers. Look how almost perfect that looks. Not sloppy at all.
Then I popped them into the snow cone cups.
I cut holes in a shoe box so my mother can transport them to her bunko game *rolls eyes* She always asks me to make something. I have no problem with that! :)
Ingredients:
2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions:
1. Measure sifted cake flour, baking powder, and salt; sift together three times.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
3. Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
The recipe does not say anything about cupcake pans so I baked mine for 20 mins and it was perfect. Not a minute less or a minute more. Just make sure your cupcake cups are filled with enough batter to almost touch the top. If you only fill the cups half way then 15 mins might be perfect. I'd check after 10 mins if so.
