Did We All Have a Happy Fourth?

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I know I did! Friday night Artie (my other half) and I went and seen Chelsea Handler.  It was our third year anniversary and I could not have thought of a better gift. She was so awesome and I had a great time.  Saturday we went to Connecticut for Artie’s families annual Fourth of July party.  It’s always such a great time.  Hot dogs, cheeseburgers, sausage and peppers, pasta….ahhhh the food was overwhelming. The weather was perfect and after sun down it was even a little chilly. I tried stealing Artie’s nieces blanket but as soon as the lovely little two year old saw me with her blanket she ran from across the deck, grabbed the blanket and let me know that the blanket belonged to her.

For the festive holiday event I decided to make cupcakes. They turned out fantastic and very flavorful.  I used the white cake recipe from Bridget who runs the blog The Way the Cookie Crumbles. The cake was moist (I’m going to be honest I really do hate that word) and it’s going to be my new go to white cake recipe. I also decided to make the cupcakes tri-colored so I just used a little gel food coloring to make the plain white cake into a holiday colored treat. To make the flag on the cupcakes I used Twizlers Pull and Peel. I cut off a section and pulled them apart and made a flag like pattern on the cupcake. Enjoy!

I’m also sponsoring a giveaway on Foodie Giveaway. I’m going to be giving away some local products that are produced in New York’s Hudson Valley. Head on over to Foodie Giveaway to see the giveaway guidelines and to enter

Also you can find me on Facebook now:) Feel free to become a fan! Nutmeg Nanny

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White Cake – By Bridget from The Way the Cookie Crumbles

Serves 12
Makes 24 Cupcakes

Nonstick cooking spray
2¼ cups cake flour (9 ounces), plus more for dusting the pans
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool

1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Re invert onto additional wire racks. Let cool completely, about 1½ hours.

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